Ingredients

  • ¾ cup plus 2 tablespoons vegetable oil
  • 3 ½ pounds beef short ribs, trimmed of excess fat
  • Kosher salt and freshly ground pepper
  • ½ cup all-purpose flour
  • ½ large Spanish onion, coarsely chopped
  • 1 small carrot, peeled and coarsely chopped
  • 1 rib celery, coarsely chopped
  • 2 teaspoons tomato paste
  • 1 ½ teaspoons juniper berries, crushed
  • 5 sprigs fresh thyme
  • 1 12-ounce bottle dark beer
  • 1 ½ cups homemade or low-sodium canned chicken broth
  • 1 teaspoon honey
  • Chopped parsley for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      2122 calories; 194 grams fat; 66 grams saturated fat; 0 grams trans fat; 100 grams monounsaturated fat; 13 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 64 grams protein; 302 milligrams cholesterol; 822 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

2 hours 45 minutes

Dining and Cooking