Ale Braised Short Ribs

I must admit, that every time I entered the LCBO store to purchase alcoholic beverages, I am always on the lookout for the newest addition of their Food & Drink magazine. The magazine is chock-full of their newest and reviewed products and recipes that may highlight products or the season.

Ale Braised Short Ribs is a recipe from Food & Drink magazine. Ale Braised Short Ribs are tender, fall off the bone ribs which are cooked in a flavourful dark ale. Part of their unique flavour comes from the use of fresh sage.

Enjoy!

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Serves	4
Inspiration	Food and Drink Early Summer 2011

Ingredients

3 1/2 Lb (1.75 kg) beef short ribs (cut 2 - 3 inchess thick (5 - 8 cm) and sliced into pieces with 1 or 2 bones)
2 Tbsp olive oil
2 Large onions (coarsely chopped)
2 Large cloves garlic (chopped)
2 Tbsp fresh sage (coarsely chopped (or 2 tsp of dried sage))
2 Tbsp your favourite bbq sauce
2 Cups (500 ml) dark ale
1 cup unsalted beef broth

Directions


Preheat the oven to 350 deg. F

Season the short ribs with salt and freshly ground pepper

In a large ovenproof pot, heat the oil over medium - high heat. Sear the short ribs in oil until well browned on all sides. Work in batches to avoid overcrowding and steaming the beef. Set aside the browned ribs.
No Ovenproof Pot?

If you do not have an ovenproof pot, then simply sear the short ribs in a large frying pan and then place in an oven going casserole dish.

In the same pot (or frying pan), on medium heat, saute the onion, garlic and sage until onions are nearly tender, about 10 minutes. Add the barbecue sauce and cook for 1 minute longer.

Place the ribs back in the pot or or frying pan, along with the ale and beef stock. Bring to a simmer, cover and then place in the oven (for frying pan, just add the mixture to the casserole and cover). Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from the oven.

Set the ribs aside and pour the pan juices through a strainer to remove any solids; reserve the liquid. Cook the strained liquid over low heat until it has been reduced to a sauce consistency, about 10 minutes. Add the ribs and mix together. Serve ribs covered with the sauce.