The first time I made these ribs, I had no good reason other than that it was Sunday, the Tony awards were on, and when I was doing my menu planning for the week, my daughter asked if we could have meat. The ribs came out so well that I made them again for Fathers’ Day, even though it was only one week later.
- olive oil
- About 2 lbs bone-in short ribs (this translated into about 5 short ribs; a 6th would have been good for my family of 4)
- 1 onion
- a few garlic cloves
- 12 oz. stout beer (I used a chocolate stout that I got at Trader Joe’s – it was delicious)
- 1 c. beef broth
- 1/4 c. honey
- 2 T. soy sauce
- corn starch (optional)
1) Preheat the oven to 350 degrees.
2) Sprinkle salt and pepper on the ribs. In a dutch oven, heat the olive oil and brown the short ribs on all sides. Set aside.
3) While the ribs are browning, chop the onion and mince (or press) the garlic. After you remove the ribs from the pan, add the chopped onion and garlic. Saute until translucent, stirring to scrape up the yummy brown bits at the bottom of the pan.
4) Add the stout, stock, honey and soy, and add the ribs back to the pan. Bring to a simmer.
5) Cover the pan and cook in the oven for 2 to 2 1/2 hours until meat is tender.
6) Cook your side dish — I made mashed potatoes, which was good for absorbing the sauce.
7) When the meat is cooked, remove it to a plate and figure out what you want to do with the sauce. I have one of those gravy separators — I bought it for the one and only Thanksgiving dinner I had at my house. So I poured the liquid from the pan into the gravy separator, let the fat move up to the top, then poured the defatted liquid back into the pan and added some corn starch dissolved in some water and over low heat, stirred until the sauce thickened. I’m sure there are better methods, but this worked for me.
My daughter baked some shortbread for dessert, to make for a festive Fathers’ Day.