Recipe - Goose Islands Beer-Braised Short Ribs

8 Beef short ribs
1 cup Allpurpose flour
;salt & pepper to taste
One half cup Oil; preferably canola
2 tablespoon Unsalted butter
4 lg Onions; chopped
4 Cloves garlic; peel/ cut or sliced up
48 ounce Brown ale
3 Thyme sprigs
2 Bay leaves
2 tablespoon Tomato paste
1 One half qt Beef broth; or chicken
Grated horseradish; opt

1. Pat ribs dry with paper towels; remove any slivers of bone. Pour flour
onto a paper plate or shallow soup dish and season generously with salt and
pepper. Coat ribs in seasoned flour; set aside.

2. Heat oil in large skillet over mediumhigh heat until hot. Add ribs and
brown on all sides, about 10 minutes total. (Do not crowd pan; work in
batches instead. Lower heat if necessary to prevent burning.)

3. Transfer browned ribs to Dutch oven or large, heavybottomed pot. Pour
off fat from skillet. Add butter; onions and cut or sliced up garlic to pan; cook
until softened, about 4 minutes. Spoon over ribs.

4. Pour beer over ribs and onions; heat to a boil. Lower heat and simmer,
uncovered, until beer is reduced by one third, about 45 minutes. Add thyme,
bay leaves, tomato paste and stock. Cover pot and simmer until meat is
tender, 1 One half to 2 hours, stirring occasionally.

5. Remove ribs to a serving platter or bowl; keep warm. Remove and discard
thyme and bay leaf. Pass broth and onions through food mill into a sauce
pan. (Alternatively, puree the onions with a little broth in food
processor.) Skim fat from sauce. Reheat, boiling briefly if necessary to
thicken, and adjust seasoning to taste. Portion sauce onto warmed plates.
Top with ribs. Pass horseradish at table.

Source: Goose Island Brewery in Chicago; printed in the Chicago Tribune,
October 2, 1996
Posted to MMRecipes Digest V3 #315

Date: Sun, 17 Nov 1996 16:13:16 +0000

From: Linda Place placel@worldnet.att.net