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Beef Short Ribs Carbonnade
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Prep Time:
30 minutes
Total Time:
3 hours 10 minutes
Tender beef short ribs cooked in Belgian-style stew, served with creamy Mashed Potatoes.
Ingredients:
  • 3 tablespoons vegetable oil
  • 4 pounds beef short ribs
  • 2 large onions, sliced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme leaves
  • 1 can (14 oz) beef broth
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon salt
  • 1 can or bottle (12 oz) beer or nonalcoholic beer
Instructions:
  • Preheat oven to 325°F.
  • Heat 1 tablespoon of oil in a large skillet over high heat. Sear ribs for about 10 minutes, turning frequently, until evenly browned. Remove ribs and place them in a large roasting pan. Cover and bake for 1 hour, then drain.
  • In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Cook the onions for 10 to 15 minutes, stirring frequently, until they are tender and brown. Add flour and mix well. Then, add thyme, broth, vinegar, brown sugar, salt, and pepper.
  • Drizzle the flavorful onion mixture over the succulent beef ribs. Pour in the aromatic beer. Bake covered for approximately 1 hour and 30 minutes, or until the ribs are fork-tender. Serve the ribs alongside the savory pan juices.

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