Goose island nut brown ale-braised beef ribs

MAKES 4 SERVINGS

8 Beef short ribs

Salt and pepper

1/2 cup all purpose flour

1/2 cup canola oil

4 large onions, diced

10 cloves garlic, 4 sliced and 6 whole

1/4 cup butter

4 bottles Goose Island Nut Brown Ale

6 cups chicken stock

1/4 cup molasses

2 tablespoons tomato paste

3 sprigs fresh thyme

2 bay leaves

Season the short ribs generously with salt and pepper and lightly dust with flour. In a large sauté pan, warm the canola oil over medium high heat until it starts to smoke. Add the short ribs and reduce the heat slightly. Brown the ribs on all sides, about 3 minutes per side. After browning, transfer ribs to a large stew pot.

In a separate pan, sauté onions and sliced garlic in the butter until onions become translucent. Add the garlic and onions to the ribs. Add the beer and simmer uncovered over low heat until the beer is reduced by one third. Cover the ribs with stock and add the molasses and tomato paste, whole garlic, thyme and bay leaves. Simmer covered 1-1/2 to 2 hours or until meat is tender. Shake the pot periodically to prevent sticking.

Transfer ribs to a serving dish and cover to retain heat. Skim excess fat from the broth, discard the herbs and pass liquid through a sieve. Return liquid to a saucepan on medium heat. Reduce until thickened and pour over ribs.

Nutrition facts per serving: 966 calories, 57 g fat, 17 g saturated fat, 138 mg cholesterol, 74 g carbohydrates, 41 g protein, 519 mg sodium, 2 g fiber

Julio Ambriz, kitchen manager, Goose Island Brewpub