Beef Ribs With Stout And Caramelized Onion

• 1 tbsp olive oil
• 2 (2 1/4 lb) racks beef short ribs
• 2 None spring or small Spanish onions, sliced thinly
• 1 tbsp light brown sugar
• 1 tbsp balsamic vinegar
• 3 None carrots, sliced thickly
• 1 (13.5 oz) can diced tomatoes
• 5 sprigs fresh thyme
• 1 tbsp Dijon mustard
• 1 cup beef stock
• 1 cup stout

1. Heat 1/2 tbsp oil in a large frying pan over high heat. Working in batches, sear ribs until browned all over. Remove from pan.
2. Add remaining oil to pan. Cook onions, stirring, until soft. Add sugar, vinegar and 1/4 cup water. Cook, stirring occasionally, for 10 mins, or until onions caramelize.
3. Transfer onion mixture to a 4.5 quart slow cooker. Stir in carrots, tomatoes, thyme, mustard, stock and stout. Add ribs and turn to coat in sauce. Cook, covered, on low for 8 hours. Season to taste.
4. Cut ribs into serving-sized pieces. Serve with sauce.

olive oil, racks beef short ribs, spring, brown sugar, balsamic vinegar, carrots, tomatoes, thyme, mustard, beef stock, stout

Taken from recipes-plus.com/api/v2.0/recipes/36753 (may not work)