JUNIPER-AND-BEER-BRAISED SHORT RIBS

Juniper-and-Beer-Braised Short Ribs image

Provided by Molly O'Neill

Time 2h45m

Yield 4 servings

Number Of Ingredients 14

3/4 cup plus 2 tablespoons vegetable oil
3 1/2 pounds beef short ribs, trimmed of excess fat
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 large Spanish onion, coarsely chopped
1 small carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
2 teaspoons tomato paste
1 1/2 teaspoons juniper berries, crushed
5 sprigs fresh thyme
1 12-ounce bottle dark beer
1 1/2 cups homemade or low-sodium canned chicken broth
1 teaspoon honey
Chopped parsley for garnish

Steps:

Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.