Beer-Braised Short Ribs

Name: Beer-Braised Short Ribs
Yield: serves 4 as a main course
Ingredients: 3 pounds short ribs, cut into 2-inch pieces with the bone attached; Kosher salt and freshly ground black pepper; 2 teaspoons olive oil; 2 large onions, sliced; 2 carrots, peeled and chopped; 1 stalk celery, chopped; 2 cloves garlic, peeled; 2 Roma tomatoes, chopped; 1 teaspoon caraway seeds; 2 teaspoons sweet Hungarian paprika; 1 (12-ounce) bottle dark beer; 2 cups rich chicken or beef stock, plus more as needed; 8 sprigs thyme; 2 bay leaves

January 24, 2012

This is a wood-fired version of a recipe from my Sonoma-chef friend, John McReynolds. Braising short ribs in a wood-fired environment creates amazing rich flavors and succulent meat. Of course, these short ribs can be made in a conventional oven and they will still be lovely. Serve with spaetzle, mashed potatoes, or plain buttered noodles.

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