Short Ribs Braised In Beer and Buckwheat Honey
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 5pounds short ribs, trimmed
- Salt and pepper
- 1large onion, finely chopped
- 6cloves garlic, minced
- 3tablespoons whole-grain mustard
- ⅓cup buckwheat honey
- 12ounces good ale
- 1bay leaf
Nutritional analysis per serving (6 servings)
1620 calories; 142 grams fat; 60 grams saturated fat; 0 grams trans fat; 66 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 56 grams protein; 1152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 2½ hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.
Private Notes
Comments
Great recipe, that’s easy to substitute with other cuts and ingredients (sometimes mix in maple syrup, we’re in VT, can’t help ourselves). Have made this a few times now using the Creuset and turns out delicious every time.
Delicious! My go-too recipe for short ribs. And the leftovers make great tacos!
Made pretty much as directed, but in the slow cooker (which has a temperature probe, my secret weapon!). Didn’t have buckwheat honey on hand, so I used a combination of molasses and clover honey instead. A bottle of Sam Smith brown ale and a little demi-glace added - scrumptious!
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