Beer Braised Short Ribs
Ingredients
4 beef short ribs, pat dried with a kitchen towel
3 tablespoons vegetable oil
2 onions, sliced into half moons
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
¼ cup all-purpose flour
1 tablespoon dry mustard powder
1 tablespoon dark brown sugar
½ tablespoon smoked paprika
1 12 ounce bottle dark, full-flavored beer
1 cup beef stock
2 bay leaves
6 sprigs thyme
10 pearl onions, peeled
1 heaping tablespoon honey, optional
Directions
Heat the vegetable oil in a Dutch oven over medium heat. Season the ribs with salt and pepper. Once hot, add the ribs and brown on all sides to achieve a deep roasted color.
Remove the ribs from the pan. To the same pan, add the sliced onions, chopped carrots, and celery, along with the minced garlic, seasoning with a bit of sea salt. Cook until the vegetables are soft and the onions are golden about 8-10 minutes. This step allows the moisture from the vegetables to help deglaze the pan.
Stir in the flour, ensuring it’s fully mixed with the onions. Cook for 4-5 minutes to remove the raw flour taste. Add the mustard powder, brown sugar, and smoked paprika, stirring to combine.
Pour in the beer and bring to a boil. Dissolve the beef bouillon cube in 1 cup of boiling water and add it to the pot along with the bay leaves and thyme. Cover and simmer on low heat for about 3 hours, or until the beef is tender enough to shred with a fork.
For the last 30 minutes of cooking, add the pearl onions to the pot. If desired, stir in a heaping tablespoon of honey for a touch of sweetness.
