Beef Short Ribs

• 1/2 cup THE SAUCE
• 4 Tbs Honey
• 6 cloves garlic - minced
• 4-5 Lbs Short Ribs
• Flour, Salt and Pepper
• 1 Onion - chopped fine
• 2 Carrots - chopped
• 8 Oz Amber Ale
• Beef Stock - as needed
• Oil for Browning

Combine the garlic,honey and THE SAUCE and blend well . Lightly dust ribs with flour, salt & pepper. In a dutch oven heat oil and brown ribs well on all sides, in batches to avoid crowding. When browned remove ribs and saute the onions and carrots until lightly browned deglaze the pot with the ale and return ribs to dutch oven and add SAUCE mixture, add stock just to almost cover ribs & braze covered at 300° for 3 hours, check after 30 minutes if boiling hard reduce heat. Remove lid continue cooking for 1/2 to1 hour more to brown the top of the ribs. Remove ribs to warm plate and tent with foil. Strain liquid, discarding solids,return liquid to pot and reduce until “saucy” return ribs (and juices) to pot, turn to coat and keep warm ‘till dinner. Serve with Garlic Mashed Potatoes and Brandied Carrots!

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