St. Patrick's Day Braised Spare Ribs or Oxtail - Montserrat

• 1 tablespoon oil
• 1 tablespoon butter
• 4 -6 beef spareribs or 4 -6 oxtails
• 3 medium onions, peeled and sliced
• 2 cups beef broth
• 1 bottle harp beer
• 1 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon dried rubbed thyme

1. Pre-heat oven to 350F.
2. Thoroughly dry the meat.
3. In oven proof, heavy pot or dutch oven, over medium high heat, add oil and brown the spareribs/oxtail for about 7-10 minutes turning on all sides (even boney sides).
4. Remove meat and set aside.
5. Add onions, butter, salt and pepper and cook onions until they are reddish golden brown.
6. With onions in the pot, deglaze the pan with 1/2 of the beer and reduce for 5 minutes.
7. Add meat and juices back to pot and remaining ingredients.
8. Place lid on pot and place in oven to cook for 3 hours.
9. Every 45 minutes or so, remove the pot and turn the meat to ensure even distribution of the broth over the meat.

oil, butter, beef spareribs, onions, beef broth, harp beer, salt, pepper, thyme

Taken from www.food.com/recipe/st-patricks-day-braised-spare-ribs-or-oxtail-montserrat-424283 (may not work)