Yield: 6 servings
4 pounds boneless short ribs
2 tablespoons butter
2 onions, rough chopped
2 cups carrots, rough chopped
4 cloves garlic, finely chopped
3 bottles Ugly Pug beer
1 cup canned crushed tomatoes
4 sprigs thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste
Season the ribs heavily all over with salt and pepper and set aside. Preheat oven to 325 degrees.
Heat a large, heavy skillet to medium-high and add the butter. Working in batches so you don't crowd the pan, brown the ribs on all sides, turning with tongs, 7-10 minutes per batch.
As ribs are browned, place in a large heavy oven-safe pan with a lid or seal the pan tightly with foil. (A Crock-Pot may also be used for this)
Lower heat to medium and sauté the onions until they start to caramelize. Add carrots and sauté 2 to 3 minutes. Add the garlic and cook 1 minute longer.
Add 2 bottles of beer, tomatoes, thyme and mustard. Increase heat to high and simmer for 1 minute to blend flavors. Pour tomato mixture over short ribs and mix thoroughly.
Cook the ribs for about 3 hours or until the meat is very tender, turning the ribs every 45 minutes. (Add more beer or a little water if the liquid cooks away.) Season with salt and pepper.
Serve with your favorite starch and vegetable, then enjoy the last Ugly Pug with your meal.
