Sunday, January 9, 2011
Braising to Health
Braised Beef Short Ribs in a Beer Glaze:
1 tablespoon vegetable or corn oil
4 pounds beef short ribs (bone-in or -out)
1 large onion
2 sprigs thyme
3 tablespoons flour
2 bottles Trappist beer
2 bay leaves
1 tablespoon apple jelly
Preheat the oven to 350. Season the meat with salt and pepper and sear the outside until its brown in hot oil. Set aside. Lower the heat and saute the onions until just softened. Add the thyme and flour, stir to coat. Place the seared meat back in an oven-proof pot. Pour in the beer (and definitely go with Trappist, it's well worth it). Bring the liquid to a boil. Put a lid on the pot and place it in the oven for one to one-and-a-half hours or until beef is fork tender. About halfway through season with more salt and pepper and the apple jelly or apple butter (which is what I used).
Once the meat is cooked, remove the meat from the pot and strain out the onions. Place the cooking liquid back on the stovetop and turn the heat to high. Reduce the volume of the liquid until it is a glaze, nearly the consistency of gravy. Stir in slices of cold butter. Serve.