A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn square of cheesecloth, tie ginger, cinnamon, star anise and peppercorns into bag; set aside.
Pat ribs dry; season with salt and pepper. In large ovenproof Dutch oven, heat oil over medium-high heat; brown ribs all over, in batches if necessary, about 10 minutes. Transfer to plate.
Drain fat from pan. Saut?nion, celery and garlic until softened, about 5 minutes. Stir in stock, 1/2 cup (125 mL) water, tomatoes and beer. Return ribs, meat side down, and accumulated juices to pan; add spice bag. Bring to boil.
Cover and braise in 300°F (150°C) oven for 2 hours, turning halfway through. Uncover and cook until meat is fork-tender, about 30 minutes. Transfer ribs to plate; cover and keep warm.
Discard spice bag. Let liquid stand until fat separates and rises to surface, about 10 minutes. Skim off fat. In batches in blender, blend liquid until smooth. Pass through fine sieve into clean Dutch oven, pressing solids.
Stir in molasses and soy sauce; bring to boil. Reduce heat and simmer over medium heat, stirring occasionally, until reduced to about 4 cups (1 L), about 20 minutes.
Cut ribs between bones; add to sauce. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. To serve, reheat in 350°F/180°C oven, stirring occasionally, about 45 minutes.)
Nutritional facts Per each of 8 servings: about
- Sodium 583 mg
- Protein 24 g
- Calories 514.0
- Total fat 41 g
- Cholesterol 86 mg
- Saturated fat 17 g
- Total carbohydrate 11 g
- Iron 21.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 1.0
- Vitamin C 23.0