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BEER BRAISED SHORT RIBS Recipe

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This recipe for BEER BRAISED SHORT RIBS is from THE REEVES FAMILY'S FAVOURITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices gingerroot
1 stick cinnamon broken
3 star anise
1 tsp peppercorns
4 lb short ribs
3/4 tsp slat
3/4 tsp pepper
1 tbsp oil
1 large onion chopped
1 stalk celery chopped
3 cloves garlic sliced
1 c beef stock ( low sodium)
1- 28 oz can diced tomatoes
2 tbsp molasses
1 bottle of amber ale
1 tbsp soya sauce ( low sodium)
1/2 c water
Directions:
Directions:
Tie ginger, cinnamon, anise and peppercorns into a cheesecloth bag. Set aside. Pat ribs dry and season with salt and pepper. In a large ovenproof Dutch oven, heat oil and brown ribs all over. Transfer to plate after 10 minutes of cooking. Drain fat from pan and saute onion, celery and garlic until softened, about 5 minutes. Stir in stock, water, tomatoes and beer. Return ribs meat side down. Add spice bag and bring to a boil.
Cover and braise in 300 oven for 2 hours, turning halfway through. Uncover and cook until meat it is tender, about another 30 minutes. Transfer ribs to plate, cover and keep warm.
Discard spice bag. Let liquid stand until fat separates and rises to surface about 10 minutes. Skim off fat. In batches in blender , blend liquid until smooth. Pass through fine sieve into a clean Dutch oven. Sitr in molasses and soya sauce and bring to a boil. Reduce heat and simmer over medium heat until reduced to 4 cups, about 20 minutes. Put ribs back into sauce, cover and keep warm until ready to serve. Serve with garlic mashed potatoes.

 

 

 

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