Short Ribs With Beer And Buckwheat Honey

1. 1

   Heat the oven to 350 degrees. Put the oil in a large, heavy pan or Dutch oven set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. (You will probably need to do this in batches.)

2. 2

   Remove the short ribs from the pan and pour off all but about 3 tablespoons of fat. Decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the mustard, honey, ale, and bay leaf. Return the meat to the pan and coat with the sauce.

3. 3

   Bring the sauce to a simmer and cover the pan tightly with a lid or foil. Put in the oven and cook until the meat is pull-apart tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Reduce the sauce by simmering it for a few minutes if you'd like. Taste for seasoning and add more salt and pepper if you like. Serve the meat warm with some of the sauce spooned over the top.

* Per serving · 4 servings · Values may vary.