Short Ribs Braised In Beer and Buckwheat Honey

Ingredients

• 2 tablespoons vegetable oil
• 5 pounds short ribs, trimmed
• Salt and pepper
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 3 tablespoons whole-grain mustard
• ⅓ cup buckwheat honey
• 12 ounces good ale
• 1 bay leaf

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1610 calories; 141 grams fat; 59 grams saturated fat; 0 grams trans fat; 65 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 55 grams protein; 287 milligrams cholesterol; 569 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

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.
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 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

2 hours 45 minutes