Description
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Ingredients
- 1 pound beef short ribs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, sliced
- 1 clove garlic
- 1 (12 fluid ounce) can or bottle stout beer
- 1 cup beef stock
Instructions
- Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
- Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook ribs until browned
- about 5 minutes per side. Remove ribs and set aside.
- Add onion and garlic to the skillet; cook and stir until onion is tender
- about 5 minutes. Return ribs to the skillet. Pour in beer while scraping the browned bits of food off the bottom of the pan. Pour in beef stock.
- Cover and simmer over low heat until ribs are very tender
- about 2 hours.
Prep Time: 15 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 30 mins
Servings: 4