Juniper-and-Beer-Braised Short Ribs
- 3/4 cup plus 2 tablespoons vegetable oil
- 3 1/2 pounds beef short ribs, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 1/2 large Spanish onion, coarsely chopped
- 1 small carrot, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 2 teaspoons tomato paste
- 1 1/2 teaspoons juniper berries, crushed
- 5 sprigs fresh thyme
- 1 12-ounce bottle dark beer
- 1 1/2 cups homemade or low-sodium canned chicken broth
- 1 teaspoon honey
- Chopped parsley for garnish
- Preheat the oven to 325 degrees.
- In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil.
- Sprinkle the ribs with salt and pepper.
- Place the flour on a plate.
- Roll ribs in flour until well coated.
- Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch.
- Using tongs, transfer to a plate.
- Drain the oil and return the Dutch oven to medium-high heat.
- Add the remaining 2 tablespoons oil and the onion, carrot and celery.
- Cook, stirring, until soft and brown, about 7 minutes.
- Add the tomato paste and cook, stirring, about 1 minute more.
- Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth.
- Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
- Transfer the ribs to a baking sheet, cover with foil and keep warm.
- Using a sieve over a saucepan, strain the liquid.
- Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes.
- Season with salt and pepper to taste and stir in the honey.
- Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley.
- Serve with buttered pasta, rice or mashed potatoes.
vegetable oil, beef short ribs, kosher salt, allpurpose, spanish onion, carrot, celery, tomato paste, juniper berries, thyme, chicken broth, honey, parsley
Taken from cooking.nytimes.com/recipes/8987 (may not work)