Ale Braised Short Ribs

by Eric Stenberg

Serves 6

6 pounds Bone-in Short Ribs

Salt and Black Pepper

3 cups medium bodied Ale

3 large onions-medium diced

2 carrots-medium diced

3 large parsnips-medium diced

2 large rutabagas-medium diced

9 cloves garlic

¼ cup All Purpose Flour

4 cup low sodium beef broth

1 16oz. can organic roasted tomatoes

1½ Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh thyme

3 Bay leaves

Start by seasoning each rib with salt and black pepper.  Heat a cast iron skillet with canola oil until very hot.  Place ribs in bone side up and sear until each rib is golden brown.  Remove ribs from pan and let it cool for a couple of minutes.  Place ribs into pan deep enough to submerge ribs.  Meanwhile deglaze your skillet with the beer. Pour deglazing liquid and all other ingredients except flour over ribs.  Cover pan with foil and place ribs into a 275° oven and cook ribs for several hours.  To test doneness, place a knife into thickest part of the rib and twist.  If knife twists easily then the ribs are done.  Or use the old classic method - if they are starting to fall off the bone then you are ready.  Strain liquid from ribs into a saucepan and bring back to a boil.  Add flour, stirring constantly until thickened and the flour has cooked out.  Season with salt and pepper and enjoy.

I would serve buttered noodles with this dish.