Updated: March 28, 2013 6:04AM

MAKES 8 SERVINGS

2 pounds boneless chuck short ribs

Salt and pepper

4 ounces clarified butter (see Note)

2 pounds onions, julienned

16 ounces veal or beef stock

12 ounces Belgian-style ale (preferably Goose Island Matilda)

1 tablespoon thyme, chopped

1 bay leaf

2 tablespoons Dijon mustard

1 tablespoon parsley, chopped

Pat short ribs dry with paper towels, then season well with salt and pepper. Heat half the butter in a large, heavy-bottomed pan over medium-high heat until hot, almost smoking. Brown short ribs 3 minutes on each side (do not turn too early to give the meat an opportunity to brown well). Transfer ribs to plate.

Add remaining butter to pan and reduce heat to medium. Add onions and 1/2 teaspoon salt; cook until onions are caramelized, about 15 minutes.

Preheat oven to 300 degrees. Add stock to pan, scraping bottom to loosen browned bits. Stir in beer, thyme, bay leaf, and salt and pepper to taste. Add ribs back to pan, increase heat to medium-high, then reduce to a simmer.

Cover and place in oven for 2 hours, until ribs are fork-tender. Remove from oven, stir in mustard and parsley and adjust seasoning.

Note: To make clarified butter, melt butter slowly in saucepan over low heat until foam (milk solids) form and rise to top. Skim off foam with spoon. Store any extra clarified butter in refrigerator.

Adapted from James O’Donnell,
Michael Jordan’s Steak House

---