Ribs Short Braised Ale

By ALICJA

If there are any leftovers ribs you can use the meat to make a delicious ragu sauce for pasta.Shred the cooked beef and add to your tomato sauce with a handful of fresh basil.

Ingredients

• 3 1/2 lbs beef short ribs cut
• 2-3 inch thick and sliced into pieces wiyh 1 to 2 bones in each
• salt and pepper
• 2 tbsp veg oil
• 2 cups onion,coarsely chopped
• 2 tbsp garlic,coarsely chopped
• 2 tbsp fresh sage,coarsely chopped
• 2 tbsp tomato paste
• 2 cups dark ale
• 1 cup beef stock

Details

Servings 4

Preparation

Step 1

Heat oven to 350F.
Generously season short ribs with salt and freshly ground pepper.
In a large ovenproof pot,heat oil over medium heat.Sear the short ribs in oil
until well browned on all sides,work in batches to avoid overcrowding the pot.Place browned ribs aside on a plate.
Discarde excess oil from pot,add onions,garlic and sage and saute until onions are nearly tender,about 10 min.Add tomato poste and cook for 1 min.
Place ribs back in pot along with ale and beef stock.Bring to simmer,cover and then place in preheated oven.Bake for 3 hours or until meat is very tender and falls apart when gently pulled with fork.Remove from oven.
Set ribs aside and pour the pan juices through a strainer to remove the solids;reserve liquid.Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency,about 10 min.
Season to taste and place everything in a transportable and oven frendly dish.When ready to serve,place in a 350F oven and warm through.Serve ribs covered with sauce.