SHORT RIBS BRAISED IN ALE, WITH BROWN BUTTER SAGE MASHED

SHORT RIBS BRAISED IN ALE, WITH BROWN BUTTER SAGE MASHED image

Categories Beef

Number Of Ingredients 16

Steps:

melt the butter over medium high heat, then brown the shorts ribs on all sides. remove the ribs to a plate. slice onions and sautee in butter till soft. add tomato paste and sautee until it starts to brown. add whole peeled garlic cloves, and ale. simmer until foam subsides. add ribs. add enough chicken stock to cover ribs by an inch, about 2-3 cups. add rosemary and thyme. place in 250 oven for about 4 hours, stirring every hour or so. heat 2nd stick of butter over medium high heat, until melted. add sage and continue to cook until solids start to brown. remove from heat and place in bowl. peel potatoes and cut into big chunks. boil until fork inserts easily. drain. add brown butter, cream, and about 1 cup of chicken stock. mash and add more liquids to desired consistency. add plenty of salt to taste. remove ribs to plate. strain sauce and rub vigorously through seive. discard solids. add chicken stock to loosen, about 1/2 cup, whisk in 1 T dijon.