Short Ribs a la Flamande

By Kayb
December 31, 2010
Short Ribs a la Flamande


Author Notes: When I first discovered carbonnades a la flamande, I thought I'd died and gone to Heaven. If there's anything that's better, it's making that dish with bone-in short ribs. Something about the bones just adds a little extra "oomph" that the beef stew meat lacks. This is one of my very favorite dishes when it's snowing, because it was snowing the first time I ever made it and I think of it whenever I see a stray flake.Kayb

Serves: 4-6

Ingredients

  • 3 pounds beef short ribs
  • 6 cups sliced onions (about 4 medium onions)
  • 1/2 cup flour
  • salt and pepperr
  • 2 bottles dark beer (I use Newcastle)
  • 2 tablespoons dijon mustard
  • 1 tablespoon brown sugar
  • olive oil
In This Recipe

Directions

  1. If your short ribs are not already cut into one-bone segments, cut them apart. Salt and pepper them well, and dredge in flour to coat.
  2. Brown short ribs a few at a time in a large Dutch oven. Remove to a plate when they're well browned, until all are browned.
  3. While ribs are browning, peel and slice onions into half-moons. You can add a few cloves of garlic if you wish. Braised meat is never harmed by the addition of garlic.
  4. Cook onions in the same pot until they begin to caramelize and turn a light gold in color.
  5. Add a bottle of Newcastle to deglaze the pot. Once that's well stirred and about to come to a boil, add back the ribs.
  6. Reduce heat to a simmer and cook for three or four hours. Check periodically to see if more liquid is needed; add more Newcastle as required. You probably bought a six-pack, so be generous.
  7. When meat gets to the fork-tender stage, add Dijon and brown sugar. Simmer for at least another hour before serving.
  8. Serve over buttered egg noodles. If you're finicky, you can remove the bones, which should just slip away from the meat, before serving. Serve with a hefty whole-wheat kind of bread, or maybe even pumpernickel, and the rest of the Newcastle. Pickles and olives do not go amiss with this.

More Great Recipes:
Beef|Rib|Entree

Reviews (5) Questions (0)

5 Reviews

Author Comment
Kayb January 2, 2011
They really do. I've taken to picking up marrow bones from the butcher and roasting, then freezing them, just to have some to throw into a braise, as it seems I'm braising SOMETHING about four days a week in the winter!
 
Author Comment
Kayb January 2, 2011
Oops. That was supposed to be in reply to lastnightsdinner!
 
lksugarman January 2, 2011
This sounds divine. Can't wait to make it. I think a vegetarian version of the Brussels sprouts salad would be a perfect accompaniment.
 
Author Comment
Kayb January 2, 2011
It may just be me, but I never want much in the way of green when I make this. I agree, though, that if you did, the Brussels Sprout salad would be a good one.
 
lastnightsdinner January 2, 2011
Sounds like perfect winter comfort food :) I agree about the bones - they add so much flavor to a braise.