Beer-Braised Short Ribs

By cserumga

Per serving: 682 cal, 28g protein, 39g carb, 46g total fat, 106mg chol, 520mg sodium, 8g fiber

Ingredients

• 2 Tbsp canola oil
• 3-4 lb beef short ribs, from chuck or rib sections, trimmed of excess fat
• 1 tsp coarse salt
• 1 tsp freshly ground pepper
• 1/4 cup all purpose flour
• 2 leeks, white and pale green parts only, chopped
• 2 cloves garlic, minced
• 2 Tbsp peeled and chopped fresh ginger
• 1 Tbsp firmly packed light brown sugar
• 4 large parsnips, about 1 1/4 lb total weight, peeled and cut into 1-inch lenghts
• 8 carrots, peeled and cut into 1-inch lengths
• 2 bay leaves
• 1 bottle Hefeweizen or brown ale
• 1 cup beef stock
• 2 Tbsp chopped fresh flat-leaf parsley

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350F.

2. In a Dutch oven or large, heavy, deep, ovenproof frying pan, warn the canola oil until very hot. Meanwhile, sprinkle the ribs with the salt and pepper. Spread the flour on a plate and turn the ribs in the flour, coating evenly and shaking off any excess. In batches, add the ribs to the hot oil and brown on all sides, 6-7 minutes for each batch. Transfer to a plate.

3. Pour off all but 2 tablespoons of the fat adn return the Dutch oven to medium-high heat. Add the leeks, garlic, ginger, and brown sugar and cook, stirring frequently, until the leeks are soft, 2-3 minutes. Stir in the parsnips, carrots, and bay leaves and return the meat to the Dutch oven. Pour in the beer and beef stock, and bring to a boil over high heat. Cover, transfer to the oven, and bake until the ribs are very tender, about 2 hours.

4. Using a slotted spoon, transfer the meat and vegetables to a deep platter. Cover and keep warm. Using a large spoon, skim off any fat from the surface of the cooking liquid and discard the bay leaves. Bring to a boil over high heat and simmer until the liquid is slightly reduced, 3-4 minutes.

5. Spoon the sauce over the meat and vegetables, sprinkle with the parsley, and serve.