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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

1/2 cup butter

4 bottles Goose Island Nut Brown Ale

6 cups chicken stock

1/2 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 saute 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, saute 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 . 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.

Julio Ambriz, kitchen manager, Goose Island Brewpub

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