Short Ribs Braised with Onions & Stout
Short ribs are very meaty
and very tasty. They're perfectly suited to
a long, slow braise. This recipe, based on
the Belgian classic "Carbonnade à la
Flamande" concentrates on three
ingredients - beef, beer and onions.
ribs bathed in a deep, rich & flavorful
broth. Now that's rib-sticking, comfort food!
Preheat the oven to 325 degrees.
Cut the short ribs into chunks, slicing through the meaty portion halfway between each rib bone, if not already cut apart. Dredge the ribs in flour seasoned with salt and pepper.
Heat the olive oil in a large heavy pot with a lid over medium high heat. Brown the ribs in batches, turning them to brown each side. Do not overcrowd the pot. Remove each batch of browned ribs to a plate, keeping them warm, until all the ribs are done.
Pour off any excess oil, add the onions to the pot and reduce the heat to medium low. Cook the onions until soft and translucent, stirring frequently, about 10 - 12 minutes.
Return the browned ribs to the pot with the onions, add a little more salt and pepper, then pour the stout and beef stock in. Cover tightly and place into the preheated oven.
Braise the short ribs for 3 hours or until the meat is very tender and pulls easily from the bone. Remove the pot from the oven and gently remove the meat to a plate. Heat the pot on the stove top to medium high until it begins to gently boil. Reduce heat to medium and cook until the liquid has reduced by about half and begins to thicken. Taste and add more salt and pepper as desired.
Return the ribs to the pot again to simmer briefly.
Serve with mashed potatoes or egg noodles.
Note: This dish can be made one day (or several) in advance. Like many braised meat dishes, it will improve in flavor and texture with successive reheatings.