Shelly's Recipe

BEER BRAISED SHORTRIBS

Category: Ribs

5 lbs short ribs
Salt and pepper, to taste
2-3 tbsp vegetable oil
3 large onions, cut into thick rings
2 cups baby carrots
4 clove garlic, minced
1 1/2 cups beer or ale
1 cup crushed tomatoes
1 tsp Dijon mustard

Season ribs with salt and pepper; set aside. Preheat oven to 325. Heat 2 tbsp oil in large skillet and working in batches brown ribs on all sides. Place in a Dutch oven. Add additional oil to skillet and saute onions for 7 to 10 minutes or until browned, stirring frequently.

Add carrots and saute 2-3 minutes. Add garlic and cook 1 minute longer. Add remaining ingredients and increase heat to high and simmer for 2 minutes to blend flavors. Pour mixture over ribs and mix thoroughly. Bake, covered for 2-3 hours or until meat is very tender, turning ribs occasionally. Add more beer or water if liquid cooks away. Season with salt and pepper. Serves 6