Beer-Braised Short Ribs
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Serves/Makes: 4
Ready in: > 5 hrs
- 5 pounds beef short ribs, trimmed of excess fat
- salt and ground black pepper
- 2 tablespoons vegetable oil
- 3 pounds yellow onions , halved and sliced thin
- 2 tablespoons tomato paste
- 2 bottles (12 ounce size) dark beer
- 2 tablespoons instant tapioca
- 2 bay leaves
- 2 teaspoons minced fresh thyme leaves
- 2 tablespoons soy sauce
- 2 tablespoons minced fresh parsley leaves
Sprinkle the ribs with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the seasoned ribs (in batches if necessary) and cook on each side until browned. Transfer to the crock pot. Discard all but a teaspoon of fat in the skillet and reduce the heat to medium. Add the onions and cook, stirring frequently, until soft and golden brown. Stir in the tomato paste and bring to a simmer. Add the beer while stirring. Remove the pan from the heat and stir in the tapioca, bay leaves, thyme, and soy sauce. Stir well. Pour the mixture over the ribs in the crock pot. Cover the crock pot and cook on low for 8-10 hours or until the ribs are tender. Serve sprinkled with the fresh parsley. If desired the ribs can be made ahead of time and refrigerated overnight. The braising liquid can be defatted by chilling and skimming the fat off the top. Reheat the ribs in the defatted liquid.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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