Short Ribs Braised In Beer and Buckwheat Honey

• 2 tablespoons vegetable oil
• 5 pounds short ribs, trimmed
• Salt and pepper
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 3 tablespoons whole-grain mustard
• 13 cup buckwheat honey
• 12 ounces good ale
• 1 bay leaf

1. Preheat the oven to 350 degrees.
2. Put the oil in a roasting pan set over medium-high heat.
3. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side.
4. Remove from the pan and decrease the heat to medium-low.
5. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes.
6. Stir in the mustard, honey, ale and bay leaf.
7. Return the meat to the pan and coat with the sauce.
8. Bring the sauce to a simmer; cover the pan tightly with a lid or foil.
9. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours.
10. Remove the ribs, and skim as much fat as possible from the sauce.
11. Serve the meat warm with some sauce.

vegetable oil, short ribs, salt, onion, garlic, wholegrain mustard, honey, good ale, bay leaf

Taken from cooking.nytimes.com/recipes/11269 (may not work)