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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
pounds beef short ribs
cups sliced onions (about 4 medium onions)
salt and pepperr
bottles dark beer (I use Newcastle)
tablespoons dijon mustard
tablespoon brown sugar
- 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.
- 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.
- 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.
- Cook onions in the same pot until they begin to caramelize and turn a light gold in color.
- 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.
- 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.
- When meat gets to the fork-tender stage, add Dijon and brown sugar. Simmer for at least another hour before serving.
- 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.
- This recipe was entered in the contest for Your Best Short Ribs