5lbs(8-10) beef short ribsweight includes the bones
16ozhigh-quality ale(I used Arrogant Bastard)—see NOTES
1cuppearl onionsfrozen is OK
2cupscarrotscut in chunks
2lbssmall red potatoes
3sprigsfresh thymeOR 1/2 tsp dried
1large bay leaf
Heat a large dutch oven over medium-high heat. Add the oil then brown the short ribs on all sides—you may have to do this in batches. Remove to a plate and set aside.
Drain any fat from the pan. Deglaze the pan with the beef stock and add the bay leaf and thyme.
Preheat oven to 325 degrees F.
Place the flour to a large bowl and gradually whisk in the ale so there are no lumps. Add the ale/flour mixture to the pan and stir until slightly thickened and put the short ribs back in the pan, cover and place in the oven; cook for 2 hours.
Add the carrots, potatoes and pearl onions; stir. Bake, covered, for an additional hour or until ribs are tender.
A good-quality ale imparts a strong flavor with bitter undertones. You can substitute regular beer if the strong flavor is not to your liking. If you don’t want any bitterness, substitute beef stock for the ale/beer.