Beef Short Ribs
I have raved before about the cookbook, Staff Meals. The recipes work and they are delicious. Once again, the lastest recipe I tried was over the top.
Beef Short Ribs Braised in Beer
- 1/4 cup canola of veg. oil
- 6 lbs. beef short ribs
- 4 large onions split in half and then sliced thin
- 2 T. flour
- 2 T. sugar
- 3 bottles dark beef
- 6 c. chicken stock
- 5 bay leaves
- Salt and pepper
Heat up the oil in a large casserole/dutch oven pan. Brown the short ribs. It takes a couple of minutes on each side. Take out and put aside.
Toss in the onions and cover the pot. Bring the heat down to medium low for about 20 minutes or until the onions get soft, not brown. Then, take off the top, put in the sugar, crank up the heat to medium high and caramelize the onions, about 5 minutes. Stirring off and on. When the onions are a light brown, add the flour and continue to stir for about 3/4 minutes and the onions are a bit browner. Add one bottle of beer, scrape down the sides of the pot with a spoon to get all the brown bits free. Return the ribs to the pot.
Add in the rest of the beer, chicken stock and bay leaves. Add some salt and pepper, bring to a boil, cover and bring down to simmer. Leave the pot for about 2 hours or until the meat is soft and hanging off the bone.
Take out the meat and reduce the sauce for about 15 minutes or until thick. Skim off the fat too. Once the meat is cooled, remove from the bone and put back into the pot. Add salt and pepper for taste.
Served over peeled boiled potatoes and a sauteed spinach on the side. This is a meal to really warm the bones. Also, one of the best beef stews I have ever had.