Beer Braised Short Ribs

There is a great butcher in Wading River called My Butcher.  The meats are always top quality and the guys who work there are knowledgable, friendly and will custom cut whatever you want.  I saw these great short ribs in the case there yesterday and knew I had to buy them.  Each rib was one half pound so when you make this recipe keep in mind how many ribs you need.  I figure 2 ribs per person.  I used 6 ribs however this recipe will be good for up to 12 ribs.

Ingredients:

3 - 6 lbs beef short ribs

3 TBS salt divided into 2 TBS and 1 TBS

2 tsp black pepper, divided into 1 tsp each

2 TBS olive oil

1 medium inion, large dice

4 celery stalks, large diced

3 carrots, large sliced

2 large garlic cloves, smashed

1 lager beer

1 28 oz can tomato purée

2 1/2 cups beef broth, homemade preferred

2 bay leaves

4 thyme sprigs

Here's how :

Preheat the oven to 400 degrees F.

Preheat a large Dutch oven on medium heat on the stove.

Sprinkle 2 TBS salt and 1 tsp pepper on all sides of the short ribs.

Add the oil to the Dutch oven and let it heat until glistening.

Add the short ribs and brown on all sides, about 10 minutes.

Remove the meat and set it aside.

Add the onion, carrots, celery, garlic and the remaining slant and pepper.  Sauté for 5 minutes.

Add the beer and use a wooden spoon to scrape the browned bits off the bottom of the Dutch oven.

Simmer for 3 minutes until the beer is reduced by half.

Add the tomatoes and stir them in.

Add the beef broth, thyme and bay leaves.  Stir them in.

Nestle the beef back into the tomato liquid.

Place the lid on the pot and put the pot into the oven.  Cook for 3 hours.  Remove from the oven then remove the bay leaves and thyme stems.  You can serve this with egg noodles, rice or polenta.