by merrill
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Photo by Sarah Shatz
2 tablespoons vegetable oil Ask a question about this ingredient
5 pounds short ribs, trimmed Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
1 large onion, finely chopped Ask a question about this ingredient
6 cloves garlic, minced Ask a question about this ingredient
3 tablespoons whole-grain mustard Ask a question about this ingredient
1/3 cup buckwheat honey Ask a question about this ingredient
12 ounces good brown ale (I used Dogfish Head this time) Ask a question about this ingredient
Heat the oven to 350 degrees. Put the oil in a large, heavy pan or Dutch oven set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. (You will probably need to do this in batches.)
Ask a question about this stepRemove the short ribs from the pan and pour off all but about 3 tablespoons of fat. Decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the mustard, honey, ale, and bay leaf. Return the meat to the pan and coat with the sauce.
Ask a question about this stepBring the sauce to a simmer and cover the pan tightly with a lid or foil. Put in the oven and cook until the meat is pull-apart tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Reduce the sauce by simmering it for a few minutes if you'd like. Taste for seasoning and add more salt and pepper if you like. Serve the meat warm with some of the sauce spooned over the top.
Ask a question about this stepjust made this for dinner tonight with some cheesy polenta. Everyone's plate was licked clean! Thanks for another great recipe, Merrill!
Hmm very tender but i confess I am not too crazy about the malt- ish flavor imparted by the beer and honey combination. I should have known since i am not a fan of beer and its flavor. But if you are, it is quite good. Next time I may replace the beer with red wine or maybe some nice tomato sauce.
Made this for supper twice in under a week! First, for my husband and I on a Saturday night. We loved it so much that we added it to our dinner party menu the following Friday. The buckwheat honey is such a great addition. Love this recipe. Thanks so much!
Made this for our Food52 cookbook party. It was a hit. And one of the easiest dishes I ever made for a party. Put in oven, and go take a nap. Two hours later, dinner is ready!
Trying this in the crockpot worked okay--browned it first per recipe than switched over to the pot. Recipe itself yielded mixed reviews--my 12-year-old daughter ( who loves all things ribs) absolutely loved it. I thought it was a tad on the sweet side, but worth trying.
I got this recipe out of Gourmet Magazine - don't remember when - I think Merril wrote it even then - anyway it's THE GREATEST ribs recipe ever. I've made is at least 6 times for company. Wonderful that you're resurrecting such treasures from your past.
I made these a small dinner party. The shortribs were fall off the bone amazing, and the flavor so tasty. I will definitely make them again, and my guests wanted the recipe. Because I was going to be short on time, I prepared them the day before, cooking them for 2 hours and then put them in the refrigerator. This made it easy to take off much for the fat the next day before putting them back in the oven for another 1/2 hour. I served another Food 52 recipe Creamy Polenta with Mascarpone with Mushrooms Gravy and plain steamed string beans from our farmers market. Fantastic meal, thank you all!
Oktoberfest is in September. lol
Anyways I look forward to trying this recipe. Thank you!
Made this last night to rave reviews, locally raised boneless short ribs, onions grown in the garden, home brew and local honey. Delicious.
This was yummy, thanks. We added a little water to the sauce after removing from oven as our sauce was really thick. Also threw in a couple teaspoons of balsamic vinegar and salt and pepper.
Yes, it is a hearty sauce. Love your balsamic addition.
I made these delightful, tender, delicious morsels of meaty goodness tonight and we licked our plates.....very good and will make again, I will dream of this sauce for days to come and think would like to try this with pork or chicken or just about anything!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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Salting the meat well before browning will give you a better seasoned dish at the end.
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I used this cast iron Dutch oven and browned the ribs in two batches.
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You may want to keep a splatter screen handy, and feel free to drain off some of the fat between batches if it seems like there's a lot.
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Browning the onions.
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A healthy dose of wholegrain mustard gives the sauce tang and richness.
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Buckwheat honey, with its strong, earthy flavor, adds sweetness and depth.
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Use a good quality brown ale here for the best results.
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Nestling the short ribs back into the pot.
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It's was a little like a puzzle, but I finally got them all in!
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I de-fatted and reduced the sauce, and then served the short ribs with a few spoonfuls.
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My guest positively swooned over these! I added a wee bit of soy sauce and served it with garlicky ginger green beans and cheesy mashed potatoes. Thank you! What a fabulous recipe!!