Rosh Hashannah and Beef Short Ribs

Shana Tova to all our Jewish friends!!!

We were invited to a celebration dinner tonight and as a contribution to the table I cooked beef short ribs. The recipe is simple:

INGREDIENTS:

• 1 pound beef short ribs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, sliced
• 1 clove garlic
• 1 (12 fluid ounce) can or bottle stout beer
• 1 cup beef stock

DIRECTIONS:

1. Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
   
2. Heat the olive oil and butter in a large skillet over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
3. You can also use Dutch oven instead of skillet: place it in the oven at 350 for 2 hours.
4. You can use several additional ingredients, like potatoes, carrots, tomatoes, squash, celery, mushrooms etc. in various amounts to achieve desired flavor.
   
5. If your ribs are very fatty, (which most tend to be) you can let the sauce cool and skim the fat off of the top before serving.

Satisfaction guaranteed!