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Beer Braised Beef Short Ribs Recipe

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This recipe for Beer Braised Beef Short Ribs is from The Dinner Table, 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:  
2 - 21/2 pounds bone in English style beef short ribs
1 Tbsp. oil
1 Tbsp. butter
1 large onion, sliced
1 Tbsp. tomato paste
1 bottle beer (see note)
1 Tbsp. Minute tapioca
1 bay leaf
1/2 tsp. dry thyme
1 Tbsp. soy sauce
6 prunes
1 Tbsp. Dijon mustard
Directions:
Directions:
The night before you want to serve this:
Pat the short ribs dry and season with salt and pepper. Heat oil in a 12" sauce pan. Brown the ribs on each side. Put in the 3 - 4 quart slow cooker, meat side down. They can be at an angle. Pour off most of the fat from the pan. Heat butter in the pan then stir in onion slices. Cook until softened and browned, 10-15 minutes. Stir in tomato paste and cook until onions are well coated. Stir in beer and cook over simmer stirring often until it stops foaming. Stir in tapioca, bay leaf, thyme, soy sauce and prunes. Add to slow cooker covering ribs. Cook on low 10 hours (overnight).

In the morning put the ribs in a pot that can be heated on the stove. (I use an old Corning ware 2 quart casserole.) Strain the liquid into the casserole with the ribs. Discard solids. Cover tightly. Refrigerate until an hour before you want to serve it.

After it is refrigerated the fat will have solidified on the top. Scrape it all off and discard. Put the casserole on the stove and heat on low. When the ribs are heated through, remove and place on a serving plate and cover with foil. Stir mustard into the sauce. Season with salt and pepper. Pour some of the sauce over the ribs. Serve the rest on the side. Serves 2 - 3.
Personal Notes:
Personal Notes:
It's important to use a beer that's not very hoppy. The hops will make the sauce bitter. A dark ale is recommended.

 

 

 

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