Recipe: Beer-braised Short Ribs

From: Nancy,.SanFran

Beer-braised Short Ribs With Root Vegetables
Recipe By : www.peakmarket.com
Serving Size : 4

2 tbsp vegetable oil
4 lbs short ribs, cut into individual ribs
1 tbsp paprika
5 parsnips, peeled -- cut into 2" lengths
1 large turnip, peeled -- cut into 2" pieces
2 carrots, peeled -- cut into 2" lengths
1 large onion -- coarsely chopped
1 tomato, seeded -- cut into 2" pieces
3 garlic cloves -- peeled, chopped
2 fresh parsley sprigs
1 large fresh thyme sprig or 1 tsp. dried
1 bay leaf
1 whole clove
1 shallot -- peeled
1 3/4 cups beef stock or canned broth
1 3/4 cups chicken stock or canned low-salt broth
1 1/2 cups beer
8 oz egg noodles
chopped fresh parsley

Preheat oven to 425 F.

Heat 2 tbsp. oil in heavy large ovenproof pot over medium high heat.

Sprinkle ribs with paprika, salt and pepper. Working in batches, add ribs to pot and cook until brown on both sides, about 8 minutes. Transfer ribs to platter.

Drain off all but 1 tbsp. drippings from pot. Add parsnips, turnips, carrots, onion, tomato, garlic, parsley, thyme and bay leaf to pot. Insert clove into shallot and add to pot. Saut over medium-high heat until vegetables begin to brown, about 5 minutes. Return ribs to pot.

Add both stocks and beer to pot. Bring to boil. Cover pot tightly and place in oven. Cook until ribs are very tender, about 1 hour and 45 minutes.

Discard bay leaf and shallot. Season stew with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving)

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent from sticking. Drain.

Transfer noodles to large bowl. Spoon ribs, vegetables and sauce over. Sprinkle with parsley and serve.

Yield: 4-6 servings