St. Patrick's Day Braised Spare Ribs or Oxtail - Montserrat

1. 1

   Pre-heat oven to 350F.

2. 2

   Thoroughly dry the meat.

3. 3

   In oven proof, heavy pot or dutch oven, over medium high heat, add oil and brown the spareribs/oxtail for about 7-10 minutes turning on all sides (even boney sides).

4. 4

   Remove meat and set aside.

5. 5

   Add onions, butter, salt and pepper and cook onions until they are reddish golden brown.

6. 6

   With onions in the pot, deglaze the pan with 1/2 of the beer and reduce for 5 minutes.

7. 7

   Add meat and juices back to pot and remaining ingredients.

8. 8

   Place lid on pot and place in oven to cook for 3 hours.

9. 9

   Every 45 minutes or so, remove the pot and turn the meat to ensure even distribution of the broth over the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.