, Muskogee, OK

May 23, 2009



6 English-style beef short ribs or boneless about 4 pounds
2 medium onions, diced
4 stalks celery, diced
3 carrots, diced
3 garlic cloves
4 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
16 ounces dark beer
2 cans chicken broth (enough to just cover short ribs)
1 cup flour
Kosher salt and fresh ground pepper
2 tablespoons vegetable oil

Heat oven to 350°.
In a large skillet, heat oil.

Season ribs with salt and pepper then dust with flour.
Add them to the skillet and cook over medium heat, turning once, until browned and crusty, about 18 minutes.
Transfer ribs to a large enameled cast-iron casserole.

Add onion, celery, carrots and garlic to skillet and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
Add beer and herbs and bring to a boil over high heat.
Pour over ribs, add chicken stock and bring to a boil.

Cover and place in oven; cook 1 1/2 hours or until meat is tender but not falling off the bone.
Uncover and braise 45 minutes longer turning the ribs once or twice until the sauce is reduced by half and the meat is tender.

Transfer the meat to a baking dish, discarding bones as they fall off.
Strain the sauce into a heatproof measuring cup and skim off as much fat as possible.
Pour the sauce over the meat; there should be about 2 cups.

Heat oven to broil.
Broil meat, turning over once or twice, until glazed and sizzling, about 10 minutes.
Transfer meat to plates and spoon the sauce on top.