I sometimes think wine is over rated when it comes to braising. Epecially when you are slow cooking beef ribs which have been marinated in a spice rub. Sam Adams beers are brewed with spices and have complex flavors which compound with the flavors in this braised dish.
- First combine all the spices, sugar and salt in a bowl, mixÂ well. Cut the ribs into three peices and rub with the spice mix, lay in a dish and refrigerate.
- Chop and wash theÂ vegetables. Heat a Dutch oven on the stove to medium-high heat. Add a little canola oil and working in batches, brown the ribs on the meaty side. Remove from the pot and set aside on a plate. Pre-heat an oven to 350f.
- Lower the heat to medium ,add a little butter and more oil if necessary to the pot. Add the vegetablesÂ including the garlic to the pot and cook for a few minutes. Sprinkle the flour over the vegetables and stir. Add the beer, beef broth and crush theÂ tomatoes, add to the pot and stir. Add the bay leaf and cover, place in the oven for about 2 hours or until the short ribs are tender and falling off the bone. During this time you could enjoy the rest of the beer to pass the time.
- When the ribs areÂ done, remove them from the pot and plate.Skim the fat from the broth, remove the bay leaf and serve with some roasted potatoes.
- 1/4 cup brown sugar
- 1 tsp sweet paprika
- 1 tspÂ curry powder
- pinchÂ black pepper
- pinch salt
- 1 tsp mustard powder
- 1 tsp cumin
- 1 tsp caraway
- 2-3 lb beef short ribs
- 2 leeks, white and light green parts only
- 2 carrots, peeled and chopped
- 2 peices celery chopped
- 2 bay leafs
- 2-3 cloves garlic, minced
- 1 cup beef broth
- 1 bottle Sam Adams for cooking and 4-5 for drinking
- 1 can whole tomatoes
- 1 tsp flour
- salt and pepper. canola oil and butter for cookingÂ Â Â Â Â Â Â Â Â Â