Beer Braised Short Ribs

This recipe takes a little effort and a lot of cooking time. But, I've won two cooking awards with it and it tastes great. Remember to skim off the fat at the end of cooking.

Ingredients

.75 tsp. coarsely ground black peppe
1 tbsp. olive oil
1 onion, chopped
3 celery stalks, sliced
3 carrots, sliced
5 garlic cloves,sliced
2 (12 oz) bottles of lager beer
2 tbsp. worchestershire sauce
2 cups beef broth, divided
1.5 tbsp. flour
1lb. cooked egg noodles
1 small can tomato paste
2-3 lbs. short ribs
chopped parsley

Directions

Preheat oven to 350 degrees. Sprinkle pepper on ribs. Heat oil in a Dutch or cast iron oven over medium heat. Add ribs and cook until browned on all sides. Remove ribs from oven reserving 1 tablespoon of oil in the oven. Saute onion, celery and carrots in hot oil for 5 minutes. Stir in garlic and tomato paste. Saute 2 minutes. Add beer, Worchesershire sauce and 1.5 cups of beef broth. Stir loose particles from bottom of oven.
Add ribs to oven and coat all sides with sauce. Bake covered for 3-3.5 hours or until tender.
Transfer ribs to serving dish. Skim grease from sauce. Whisk together .5 cup of broth and the flour. Bring sauce to a boil and add whisked broth and flour. Stir continuously until thickened.

Serve

Serve ribs over hot noodles and spoon sauce over it. Sprinkle on parsley. Serves 4 persons.

 

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