Shelly's Recipe

BEER BRAISED SHORT RIBS

Category: Ribs

6-8 English-style short ribs (about 4-5 lbs)
Salt and pepper
Dried thyme and ground sage
3 tbsp olive oil
2 lbs onions, peeled, halved, and thinly sliced
1 carrot, diced
1 rib celery, diced
6 garlic cloves, chopped
1 tbsp molasses
4 bay leaves
2 (12-oz) bottles porter or other dark ale or beer
2 tbsp Dijon or coarse-grained mustard
1 tbsp malt or red wine vinegar, or to taste

Season meat generously with salt and pepper, thyme, and sage. In a heavy Dutch oven or casserole large enough to hold meat, heat oil over medium-high heat. Put in the ribs, and sear on all sides. Remove ribs, and add onions, carrot, celery, garlic, and molasses. Cover and cook over medium heat for about 10 to 12 minutes, until onions are soft and beginning to color.

Put meat back in, with bay leaves and beer. Cover and cook for 1 1/2 to two hours over low heat until meat is tender. Remove meat and keep warm. Degrease liquid in the pot, and stir in the mustard and the vinegar. Boil sauce until it just becomes syrupy. Taste for salt and pepper and vinegar. Serve ribs and some sauce over potatoes, polenta or grits. Pass the rest of the sauce separately.