BEER-BRAISED BEEF SHORT RIBS

INGREDIENTS

Start to finish: 4 hours Servings: 8 2 tbsp extra-virgin olive oil, divided 2kg boneless beef short ribs Salt and ground black pepper 2 cups thinly sliced yellow onions 2 medium carrots, coarsely chopped 1½ tbsp minced garlic 2 tbsp tomato paste 1 sprig fresh thyme (or 1 tsp dried thyme) 1 bay leaf

Two bottles beer 4 cups low-sodium chicken broth ¼ cup plus 1 tbsp all-purpose flour

1½ tbsp Dijon mustard ½ cup water 2 tsp lemon juice

Heat the oven to 160C.

METHOD

In a large Dutch oven over medium-high, heat 1 tbsp of the oil. Use paper towels to pat the ribs dry, then season them on all sides with salt and pepper. Reduce the heat to medium, add a quarter of the ribs to the pot and brown on all sides, about 10 minutes. Transfer them to a large platter or bowl. Repeat with the remaining oil and short ribs, transferring them to the platter or bowl when finished.

Return the pot to the heat and add the onions and the carrots. Cook, stirring occasionally, until golden brown, 10 to 15 minutes.

Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf, then saute for 2 minutes. Transfer the vegetable mixture to the bowl with the ribs. Return the pot to the heat and add the beer. Bring to a boil and simmer until the beer is reduced by about three-quarters. When the beer is reduced, add the chicken broth and bring to a boil. Return the meat and vegetables to the pot and cover with a piece of kitchen parchment. Put the lid on the pot and set in the oven on the lower shelf and cook until the meat is very tender, 4 to 5 hours.

Use tongs to transfer the ribs to a platter. Let them stand until cool enough to be handled. Meanwhile, strain liquid in the pan into a bowl. Discard the solids and return the liquid to the pot. Let stand for several minutes, then skim off any fat that floats to the surface (or use a fat separator). In a small bowl, whisk together the flour and water. Set the pot over medium-high heat and bring the cooking liquid to a boil. Add half of the flour mixture in a steady stream, whisking. Bring the sauce to a boil, check the consistency and if you would like it thicker, whisk in more of the flour-water mixture. Simmer for 8 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.

Add the meat to the pot along with any juices from the platter. Cook gently, just until heated through. To serve, arrange some rib meat on each plate and spoon some of the sauce over each portion.