Short Ribs

BeefShort Ribs are a once a year must make.  It takes an entire year to forget how fatty they are. Next year,  I must do a better job at cutting away the fat.

I have been home in bed for the past two days, literally.  Bronchial flu.  Totally sucks.  I attempted to do a few things today, one of them is cook dinner.  That put me over the edge.  Back to bed.  Alas, everyone did enjoy my hard work even though the recipe couldn’t be simpler.

Beef Short Ribs Braised in Beer

5-6 lbs. short ribs (TRIMMED OF FAT)
4 large onions sliced
2 T. sugar
2 T. flour
3 bottles dark ale/beer
6 cups chicken broth
4 bay leaves
salt and pepper

Coat the bottom of a Dutch oven or very heavy duty casserole with vegetable oil.  Heat over a medium heat and cover the bottom with with short ribs an brown for about 4 minutes, then turn and brown another 4 minutes.  Transfer these ribs to a plate and complete all the ribs.  I needed to do 2 batches in my sized pot.

Pour out the remaining oil and add some fresh oil to cover the bottom of the pot.  Don’t scrape down the pot because you want the flavors to remain.  Add the onions and cook over a medium heat to soften and brown.  About 10 minutes.  Then add the sugar and cook for another 5 minutes and the onions will caramelize.  Then add in the flour until completely mixed in and browned.  About 3 minutes.  Add one bottle of beer and increase the heat to high.  Bring to a boil scraping the bottom of the pot.

Return the ribs to the pot.  Add in the rest of the beer and chicken broth.  The ribs should be covered.  Add in the bay leaves, bring to boil and then simmer.  Cover and let cook for about 2 hours or until the meat is falling off the bone.

Then, take the ribs out.  Take the meat off the bones and cut up and discard as much fat as possible.  If you are going to serve this the next day, keep the ribs on a separate plate from the pot.  Put the pot on the refrigerator and take the fat off the top when cold.  Put the meat in when you rewarm the broth.  If you are serving today.  Take out the bay leaves and ribs.  Boil down for about 15 minutes or until the broth becomes thick or coats the back of a spoon.  Try and take as much fat as possible out with a spoon.  Put the ribs back in (boneless) and serve. 

I served this over egg noodles.  Serve also with a crusty loaf of bread.  Perfect when it is 10 degrees outside.