4 lb Beef short ribs
Salt and pepper
1 tbsp Olive oil
1 tbsp Whole butter
1 large Onion, chopped
2 Carrots, chopped
1 Celery stalk, chopped
2 Jalapeno peppers, seeded and chopped
2 Cloves garlic, crushed
2 tbsp Tomato paste
1 tbsp Ground cumin
12 oz Dark beer
3 cup Beef stock
2 tbsp Rosemary, tied in a bouquet garni
2 tbsp Thyme, tied in a bouquet garni
2 tbsp Oregano, tied in a bouquet garni
1/2 cup Pommery mustard
2 tbsp Honey
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Preheat oven to 350 degrees.
Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the ca sserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remai ning juices for serving.
Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
Serve with the cooking/braising liquid in a sauce boat.
>From Michael's Place Show #ML1A30
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #550 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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