Beer-Braised Short Ribs

• 3 pounds short ribs, cut into 2-inch pieces with the bone attached
• Kosher salt and freshly ground black pepper
• 2 teaspoons olive oil
• 2 large onions, sliced
• 2 carrots, peeled and chopped
• 1 stalk celery, chopped
• 2 cloves garlic, peeled
• 2 Roma tomatoes, chopped
• 1 teaspoon caraway seeds
• 2 teaspoons sweet Hungarian paprika
• 1 (12-ounce) bottle dark beer
• 2 cups rich chicken or beef stock, plus more as needed
• 8 sprigs thyme
• 2 bay leaves

1. Prepare a medium-hot fire (400F) in a wood-fired oven or cooker.
2. Pat dry the short ribs.
3. Rub salt evenly over the meat and sprinkle with pepper.
4. Heat the olive oil in a large, heavy roasting pan or clay baker over medium-high heat on a grill or on the floor of a wood-fired oven.
5. Add the meat and brown evenly on all sides.
6. Transfer the short ribs to a large plate and set aside.
7. Add the onions, carrots, celery, and garlic to the roasting pan.
8. Bake in the oven for about 20 minutes, stirring 2 or 3 times, until the vegetables are soft and lightly browned.
9. Add the tomatoes, caraway seeds, paprika, beer, the 2 cups stock, the thyme, and bay leaves, stirring to scrape up the browned bits from the bottom of the pan.
10. Return the short ribs to the pan, cover, and bake in the cooler front area of the oven until fork-tender, about 2 1/2 hours, checking to add more stock or water if needed.
11. Uncover the short ribs and bake for 30 minutes to caramelize the meat and reduce the liquid.
12. Carefully transfer the short ribs to a platter and cover with aluminum foil.
13. Pour the braising liquid from the pan through a sieve and press lightly on the cooked vegetables with the back of a large spoon to release more liquid.
14. Discard the vegetables.
15. Pour the liquid into a small saucepan, bring to a boil, and skim the fat off the top.
16. Continue gently boiling and skimming until all of the fat is removed and the sauce is reduced to desired thickness.
17. The bones may be left in the short ribs or removed before serving.

short ribs, kosher salt, olive oil, onions, carrots, celery, garlic, tomatoes, caraway seeds, sweet hungarian paprika, chicken, thyme, bay leaves

Taken from www.epicurious.com/recipes/food/views/beer-braised-short-ribs-391834 (may not work)