If you like short ribs (and who doesn't), then you've just got to try this recipe...Creole seasoning and dark beer ensure unbelievable flavor and meat that falls off the bone. They're outstanding!
3 to 4 pounds beef short ribs, cut in to serving-sized pieces
2 tbsp. Creole seasoning
4 tbsp. vegetable oil
2 giant onions, coarsely chopped (about 2 cups)
3 giant carrots, coarsely chopped (about 1 1/2 cups)
3 stalks celery, coarsely chopped (about 1 1/2 cups)
6 cloves garlic, minced
6 sprigs fresh thyme leaves
1 can (about 6 ounces) tomato paste
1 bottle (12 liquid ounces) dark beer
4 cups Swanson® Beef Stock
1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
Directions
1. Season the ribs with the Creole seasoning. Heat 2 tablespoons oil in a 6-quart saucepot over medium-high heat. Add the ribs in 2 batches & cook until they're well browned on all sides. Remove the ribs from the saucepot. Pour off any fat.
2. Reduce the heat to medium & add the remaining oil. Add the onions & carrots & cook until the vegetables are well browned, stirring occasionally. Add the celery, garlic & thyme & cook until the celery is tender.
3. Stir the tomato paste & beer in the saucepot. Cook & stir for 5 minutes, scraping up the browned bits from the bottom of the saucepot. Stir in the beef stock & vegetable broth & heat to a boil. Return the ribs to the saucepot & reduce the heat to low.
4. Cover & cook for 2 hours or until the ribs are fork-tender. Remove the ribs from the saucepot & keep them warm.
5. Strain the cooking liquid & return it to the pot. Cook over medium-high heat for 20 minutes or until the cooking liquid is slightly thickened. Serve the ribs with the sauce.
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