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Ingredientes
- 6 x -8 English-style short ribs (about 4-5 pounds) Salt and pepper Dry thyme and grnd sage
- 3 Tbsp. extra virgin olive oil
- 2 lb onions, peeled, halved, and thinly sliced
- 1 x carrot, diced
- 1 x rib celery, diced
- 6 x garlic cloves, minced
- 1 Tbsp. molasses
- 4 x bay leaves
- 2 x (12-oz) bottles porter or possibly other dark ale or possibly beer
- 2 Tbsp. Dijon or possibly coarse-grained mustard
- 1 Tbsp. malt or possibly red wine vinegar, or possibly to taste
Direcciones
- Season meat generously with salt and pepper, thyme, and sage. In a heavy Dutch oven or possibly casserole large sufficient to hold meat, heat oil over medium-high heat. Put in the ribs, and sear on all sides. Remove ribs, and add in onions, carrot, celery, garlic, and molasses. Cover and cook over medium heat for about 10 to 12 min, till onions are soft and beginning to color. Put meat back in - with bay leaves and beer. Cover and cook for 1 1/2 to two hrs over low heat till meat is tender. Remove meat and keep hot.
- Degrease liquid in the pot, and stir in the mustard and the vinegar. Boil sauce till it just becomes syrupy. Taste for salt and pepper and vinegar. Serve ribs and some sauce over potatoes, polenta or possibly grits. Pass the rest of the sauce separately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1362g | |
| Calories 1023 | |
| Calories from Fat 367 | 36% |
| Total Fat 41.61g | 52% |
| Saturated Fat 5.97g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 132mg | 6% |
| Potassium 1987mg | 57% |
| Total Carbs 132.39g | 35% |
| Dietary Fiber 16.3g | 54% |
| Sugars 66.21g | 44% |
| Protein 13.85g | 22% |
