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