Short Ribs in Beer

This works with all meats wild or domestic, it is very tasty.
Aprox time until finish 3 1/2 - 4 hours
3 1/2 lbs of ribs [ they don't have to be short, just make sure they fit into what ever pot you are using to cook them in ]

Large oven proof pot and lid
Salt and pepper to taste
2 tbsp veg oil
2 cups coursely chopped onions
2 tbsp coursely chopped garlic
2 tbsp coursely chopped fresh sage [ use dryed leaves or 1/2 tbsp less powder if you have to]
2 tbsp tomato paste
2 cups[ 500ml] honey brown ale
1 cup beef broth ....... side note: if the ribs are not quite covered when doing step 5 add more broth

1. Heat oven to 350 degrees

2. Generously seaon ribs with salt and pepper

3.In a large oven proof pot heat oil over med heat. Sear ribs in oil until well browned on all sides, work in batches so you don't over crowd the pot you will get a better sear this way. Place browned ribs aside on a plate.

4.Put onions and garlic in pot and cook until onions are nearly soft about ten mins, then add tomato past and cook about 1 min more.

5. Pour in beer and beef broth, stir then add ribs. Bring pot to a simmer on med, place lid on pot then put in preheated oven for three hours or until meat pulls easy from bones

6 Remove ribs and set aside. Reserving the liquid, pour stock thru strainer to remove solids [ keep in mind its hot] place ribs and liquid back into the same pot and cook over low heat until it is a sauce like consistency [about 10 mins or so]

7. season to taste, serve with sauce spooned on to ribs.........side note: ribs can be made ahead of time just refrigerate making sure ribs are covered with liquid. When ready to serve reheat in a 350 degrre oven until warmed thru. Enjoy

OMG! That's sounds delicious Final. Thanks for sharing.

Right on Final, thanks.