Sunday, January 22, 2012

Beef Short Ribs

This is a really simple recipe that is BIG on flavor.  Talk about easy too!  The recipe calls for a stout beer.  We are not big beer drinkers in this house so all I had was one bottle of Labatt's Blue.  It worked out perfectly.  The ribs really had amazing flavor.  I am going to use this same recipe for less fattier meats because I so want to repeat it.  Sometimes simple really is the best!

Serve with some noodles or some nice thick bread.  Delicious.

Braised Beef Short Ribs
Adapted from this recipe at Allrecipes

1 pound beef short ribs
1 bottle (12 ounces) beer
1 cup beef broth

1 onion, chopped (about 1 cup)
3 clove garlic, skins removed and halved
2 cups chopped carrots
1 tablespoon oil
1/2 cup flour *

Heat a Dutch Oven or a nice big deep pan that is fairly heavy.  You want it to be pretty hot. Add the tablespoon of oil and then add the beef ribs.  Let cook on medium high heat.  Resist the urge to touch them.  Let them sit, browning on the pan.  Then turn them and do the same.  Get them browned on all the sides you can.  Pour in the beef broth and beer and scrap bottom of pan for brown bits to loosen.  Add garlic and onion.  Cover and let simmer on low heat for about 1 and a half hours.  Add the carrots and continue to cook another half of an hour. 

*Note: I made a slurry with the remaining flour and added that to the pan just before the carrots to make the sauce a little thicker.

1 comment:

kat said...

Those are look delicious! We're having Korean short ribs tonight for the New Year.