These braised short ribs are tender, mouth-watering and super flavorful. They are cooked in a beer and tomato liquid for about four hours in a very slow oven.
One of the key ingredients for this recipe is patience. You have to let the meat cook very slowly and for a long time for a perfect result. Please take this in mind when you decide to make these.
Beef short ribs can be very tough but they are extremely tasty — as all meat that is close to the bone is. They will be tenderized by cooking them so slowly in a braising liquid. A lot of the meat will fall off the bone. Don;t worry about it. Serve those delectable chunks of finger-licking-good meat with the sauce.
Speaking of the sauce, the final step for this recipe is very important. You will be removing the meat and cooling the sauce down a bit in order to skim off all the rendered fat — which will be a lot — and discarding it. Please don’t skip this step or your sauce will be greasy and unpalatable. Once you have skimmed off the fat you will be reducing your sauce before you serve it.
This meal takes a little work but it is absolutely worth the effort.
Here is what you are going to need for these exquisite braised short ribs:
16 beef short ribs – about 4 pounds with the bone
Salt & Pepper
3 TBS olive oil
12 oz. beer
1 – 14 oz. can of crushed tomatoes
1 tsp. prepared horseradish
1 TBS Dijon or yellow mustard
1 TBS of Worcestershire sauce
1 TBS water
1 medium onion – coarsely chopped
2 large celery stalks – fiber removed and chopped with the leaves of one of them
5 garlic cloves – minced
1 TBS crushed oregano
Preheat oven to 325/330 degrees F (165 C).
Generously season the ribs with salt, pepper and thyme. Allow them to sit at room temperature for about 20 minutes before starting to cook them.
Heat a large braising pot or Dutch oven with olive oil and start browning the ribs on both sides. Work in batches and remove them from the pot as soon as they are browned.
Place the beer, crushed tomatoes, horseradish, mustard and Worcestershire sauce in a bowl. Season with salt and pepper and whisk until well mixed.
If you have too much fat in your pot after browning the ribs, get rid of all but 1 TBS of fat. Add the water and scrape the brown bits from the bottom of your pan. Add the onion, mix well and allow cooking for 4 to 5 minutes until it is translucent and softened – stirring occasionally. Add the celery and the garlic.
If your pan is too dry go ahead and add a little more olive oil. Mix the onions with the celery and garlic and cook for a couple of minutes until you can smell the garlic. Add the carrots and mix well. Add the oregano, cook for a few more minutes and return the browned ribs to the pot with all of their juices.
Add the beer mixture to the pot and rearrange the ribs so that they are all covered with some of the liquid. Bring the liquid to a boil, cover the pan and place it in the oven for 4 hours. CAUTION: If your pot has plastic handles you cannot place it in the oven. They will melt. In this case, lower the temperature of your stove to a minimum and braise these on the stove at very low heat for the three or four hours.
Midway through the braising, carefully take the pot out of the oven and place the top ribs on the bottom and the bottom ones on top. Please do not burn yourself. Return the pot to the oven.
When the ribs are ready, remove them from the pan into a large bowl or another pot and cover it with foil so they don’t get too cold. Allow the sauce to cool down a bit. Using a large spoon, carefully press down against the sauce and discard the excess fat.
Bring the sauce to a simmer and let it cook for about 15 minutes until it is reduced. Return the beef to the pot heat it and serve the ribs with the sauce on top and some mashed potatoes or rice or even pasta on the side. Enjoy!
CALORIES 323.82; FAT 16.76 grs (sat 5.43; mono 8.71; poly 0.99); PROTEIN 28.72 grs ; FIBER 2.02 grs; CARBS 10.50 grs; CHOLESTEROL 80.47 mg; IRON 4.31 mg; SODIUM 859.20 mg; CALCIUM 58.63 mg