Braising to Health

This recipe for braised beef and onions was touted as perfect on a cold winter night. It snowed the night I made it, so much that the intended recipient of this majectic meal was unable to make it to my cozy house in the snow and ice. After a brief albeit intense cry and once two other friends successfully arrived at my house, we settled in sheltered from the first real storm of the season. My fear of eating a grand dinner alone was not realized at all. We listened to soft music and plotted summer trips to California between bites of tender meat slathered with a savory beer reduction sauce. I wanted more people in my life in 2010, more people and more food. It happened. I recovered from old wounds, healing them up with food and friends. And while 2010 may have delivered its own scars (and some under-eye circles from my recent severe lack of sleep), it's nothing a pie crust and some listening ears won't fix ... right?

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.