Beer Braised Short Ribs

Pre – heat oven to 300F

You will need a REAL TIN 9×13 or a cast Iron/Dutch Oven Pan and a frying pan.

Heat your frying pan with oil. 

Place your flour on a paper plate. 

Season your short ribs with salt and pepper 

Coat your short ribs all over with the flour

And place bone side up in your very hot frying pan.

Let your ribs pan fry for about 2-3 minutes on all sides. 

Best way to flip them is with tongs.

You might have to work in batches and add a little more oil in between the rib batches.

Place the crusty ribs into your greased 9×13 tin.

Set aside.

In the same dirty frying pan as the ribs, add a little more oil, the onions, carrots, and celery.

Using the flat end of a wooden spoon, scrape all the good parts from the bottom of the pan, and mix in all the spices (add salt and pepper to taste) with the veggies. Lower your flame to medium and let your veggies simmer for about 10 minutes.

Pour the veggie mixture over the ribs and spread it out as best as you can.

Then mix the brown sugar into the tomato can and pour over the veggies.

Then pour the beer bottle over the entire mixture.

Coating everything

Cover pan with foil and place in 300F oven for 2 hours.

Mid way, rotate pan and check on cooking. 

Meat will be almost fall off the bone soft.

Tip: over shabbas after cooking this method, right before shabbas i transfer to a crockpot and keep on warm

You can also actually make this recipe in a crockpot – follow all the steps just place it ribs after pan frying into the crock pot, cover with cooked veggies, sauce and beer and then set on 6-10 hours.