This recipe arrived in my email box a few days ago from Recipe.com and I just tried it yesterday. It was absolutely wonderful; so flavorful and aromatic. After only about three hours of cooking time my house smelled amazing. I plan to pick up more short ribs at Costco this weekend! Definitely a recipe worth repeating. Braising is my kind of cooking, for sure! I didn't do noodles, I had mashed potatoes iinstead.
Beer-Braised Short Ribs
4 lbs bone-in short ribs, trimmed 1/2 tsp salt 1/2 tsp black pepper 1 Tbs olive oil 1 medium-size onion, chopped 1/2 cup low-sodium beef broth 1 1/4 cups dark beer (such as Guinness Draught) 1 Tbs light-brown sugar 1/2 tsp dried thyme 2 cups baby carrots 8 oz white mushrooms, cleaned and quartered 2 Tbs cornstarch 1 Tbs spicy brown mustard Cooked egg noodles (optional)
Blot dry ribs with paper towels. Sprinkle ribs with 1/4 teaspoon each salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook meat for 5 minutes, turning once halfway through, in batches if necessary. Remove meat to slow cooker.
Add onion to skillet and cook, 2 minutes, stirring often. Add broth, 1 cup of the beer, the sugar and thyme to skillet. Bring to a boil, then pour over meat. Cover and cook on HIGH for 5 hours or LOW for 7 hours.
When there is 1 1/2 hours cook time remaining on HIGH or 2 1/2 hours on LOW, stir carrots and mushrooms into slow cooker.
Whisk together remaining 1/4 cup beer, 1/4 teaspoon each salt and pepper, and the cornstarch and mustard. Whisk into slow cooker. Replace cover and cook 15 more minutes or until sauce has thickened. Serve over egg noodles, if desired. Makes 8 servings.
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