Ingredients

The following ingredients have 4 Servings
  • 3 lbs. Beef Short Ribs
  • 1 bottle Beer, Lager or Ale
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 c. Onions, chopped
  • 1/2 c. Carrots, sliced
  • 2 Stalks Celery, sliced
  • 1 tbsp. Fresh Thyme
  • 2 tbsp. Spicy Brown Mustard
  • 3 c. Beef Broth
  • 1/2 tsp. Kosher Salt
  • 1/8 tsp. Black Pepper

Instruction

  • Heat oil in a Dutch oven or large pot, season ribs with salt and pepper; then add to the pot. Sear meat on all sides until browned; approximately 10 minutes.
  • Remove the ribs, place on a dish and cover with foil; set aside.
  • Add the garlic, onions, carrots, celery, thyme, and mustard to the pot; then saute for about 2-3 minutes. Next, add the beer, scraping the bottom of the pan to release the bits; then add the beef broth.
  • Bring mixture to a boil then remove from heat and add back the ribs; making sure you submerge them in the liquid as much as possible.
  • Cover the Dutch oven with the lid then place the entire pot into a 350 degree oven for 3 hours; stirring once every hour.
  • Remove the pot from the oven (use potholders!) and place on your burner. Place the ribs to a serving platter and cover with foil to keep warm.
  • Bring the liquid up to a boil and cook for approximately 15 minutes until the liquid has thickened. Pour over the ribs and serve.