Simple Braised Short Ribs

• 6 pounds of beef short ribs and/or beef shanks
• 2 tbsp vegetable oil
• 1 bottle of alcohol (e.g. wine, Ommegang Abby ale)
• 3 pounds onions - peeled and thickly sliced
• 1 quart of stock (beef > chicken > water)
• Couple table spoons of honey or maple syrup or for extra sweetness (match it with the alcohol)

1. 1. If there is time - pre-salt/pepper the meat 8 hours- days before (helps tenderize and deeply season the meat). Cover loosly with paper towels and refrigerate.
2. 2. Preheat oven to 200-250/300-350 (~8 hours+/~3-4 hours)
3. 3. Pat meat dry with paper towels.
4. 4. In a large heavy casserole over medium heat warm oil then add meat (DO NOT CROWD THE PAN - use two if needed). Brown the meat slowly - until deep brown on all sides (20-25min).
5. 5. Set meat aside and pour off fat. Deglaze pan with alcohol, getting up the fond.
6. 6. Layer bottom of pan with onions. Then add meat, then add another layer of onions. Sprinkle with peppercorns and add in stock (with meat not totally submerged), and honey.
7. 7. Bring liquid to simmer on the stove. Cover with parchment paper then transfer to the oven for above time.
8. 8. Remove meat/onions and cover.
9. 9. Reduce liquid by ~1/2 and skim off the fat.
10. 10. Pour sauce over meat and serve.

vegetable oil, alcohol, onions, stock, couple

Taken from www.epicurious.com/recipes/member/views/simple-braised-short-ribs-50174452 (may not work)