 | | Directions |
- Pre-heat oven to 350°.
Trim excess fat from the meat, sprinkle with salt and pepper - about 1 teaspoon salt, 1/2 teaspoon pepper.
- Add 2 tablespoons of cooking oil to a heavy bottomed pot over medium-high heat When the oil is hot, brown the ribs in batches (to avoid crowding), then set browned ribs aside.
- Pour or spoon off accumulated fat but leave any browned bits in the pan. Chop the bacon into 1 inch pieces, add to the pan and cook until browned, about 5 minutes. Add the onions, coarsely chopped, stir and cook until golden, another 5 minutes or so. Add the tomato paste, stock or water, beer and bay leaf and bring to a boil, stirring to mix well.
- Add the browned ribs. Cover the pan with a snug-fitting lid or foil, put in the oven, and bake until the meat is fork-tender, about 2 hours. Although it is not essential, it is a good idea to uncover the pan after about an hour and turn the rib pieces over in the braising liquid. Recover and return to oven.
- When the meat is tender, remove it to a warm place (such as the turned-off oven), tip the pan and skim off any fat on the surface. On the stovetop, boil the braising liquid to reduce it to the consistency you prefer for a pour-over sauce. (If it's thick enough when you take it out of the oven, skip this step. If it's too thick, add a little water, cooking and stirring to blend.)
- Remove bay leaf and add salt if necessary. Serve the ribs with sauce drizzled over them; pass any remaining sauce to be added to taste.
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Prep Time: 30 minutes
Cook Time: 2 hours
Container: Heavy bottomed oven proof pan large enough to easily hold the meat
Servings: 4
|  | | Ingredients | | - | | 5 pounds bone-in beef short ribs |
| - | | 1/4 pound bacon |
| - | | 2 medium onions |
| - | | 1 bottle of flavorful beer, preferably dark |
| - | | 2 cups beef stock or water |
| - | | bay leaves |
| - | | 1/4 cup tomato paste |
| - | | 2 tablespoons cooking oil |
| - | | salt and pepper |
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