Beer-Braised Short Ribs
Author: 
 
Ingredients
  • 2 tablespoons oil
  • 3 lbs short ribs
  • Salt and pepper, for sprinkling
Sauce:
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • ¼ cup flour
  • 3 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 (12 ounce) bottle beer
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 3 cups beef stock, or to cover
Instructions
  1. Preheat oven to 350ºF.
  2. Heat oil in a Dutch oven over medium-high heat. Sprinkle ribs with salt and pepper. When oil is hot, add ribs and sear on all sides. Remove and set aside.
  3. Add onion and garlic and saute until soft. Stir in flour and cook for a couple minutes. Stir in brown sugar and paprika and cook for another couple minutes. Add beer and bring to a boil. Stir in molasses and mustard.
  4. Return ribs to the pot. Cover with beef stock.
  5. Cover pan and bake for 2 - 2 ½ hours. Check towards the end to make sure there’s enough liquid in the pan. The sauce will get thick during this time. Add a bit more water or beef stock if you’ll be rewarming.
  6. Serve warm with sauce. (Note that if you cook this at the lower temperature suggested in the introduction, the sauce won’t thicken as much. You can remove the ribs and cook the sauce on the stovetop to thicken it further at the end.)
Recipe by Between Carpools at https://betweencarpools.com/make-these-tender-beer-braised-short-ribs-for-yom-tov/