Short Ribs Baked in Beer
Source: U.S.A. Cookbook by Sheila Lukins
Yield: 6 Servings

2 tbsp vegetable oil
6 short ribs of beef 1/2 lb each
freshly ground pepper; to taste
6 onions; halved lengthwise and slivered
4 cloves garlic
1/2 tsp dried thyme
1 tbsp all-purpose flour
3 tbsp dark brown sugar
12 oz dark ale (1 1/2 cups)
2 tbsp fresh flat-leaf parsley; chopped

Preheat the oven to 350 degrees F. Heat the oil in a large heavy ovenproof pot over medium-high heat. Brown the ribs in batches, sprinkling them generously with a good grinding of pepper on both sides, 4 to 5 minutes per side. Remove the ribs and set them aside.

Reduce the heat to medium and add the onions, garlic, and thyme. Cook, stirring, for 5 minutes. Then sprinkle the flour and brown sugar over the onions, and cook, stirring occasionally, for 10 minutes longer.

Return the short ribs to the pot, along with any accumulated juices. Add the ale and bring to a boil. Cover, and bake in the oven for 2-1/2 hours. Uncover and bake until the meat is tender, 30 minutes more.

Transfer the short ribs to a platter, discarding any loose bones. Remove the onions with a slotted spoon and arrange them on top of the meat. Skim the fat from the gravy with a metal spoon, or pour it through a gravy separator. Pour the gravy over the meat and onions, sprinkle with parsley, and serve immediately.