From Hamersley's Bistro, Boston
Source: Bistro Cooking at Home
Heat the oven to 350 degrees.
Trim the excess fat off the ribs and season them on all sides with salt and pepper. In a large, heavy-based ovenproof pot, heat 3 tablespoons vegetable oil until very hot. Working in batches if necessary so as not to crowd the pan, brown the ribs well on all sides, adding more oil if needed.
Remove the ribs from the pan. Pour off the rendered fat, but don't clean the pot. Add the bacon and cook until most of its fat has rendered, about 5 minutes. Add the onions and cook until lightly browned, about 6 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar, and beef stock. Put the short ribs back into the pot. Bring the liquid to a boil.
Cover the pot and cook the ribs in the oven until they are fork-tender, about 2 hours and 15 minutes (Begins checking at 2 hours.) Take the lid off the pot and continue cooking the ribs for an additional 15 minutes, uncovered. (If you want to prepare this dish a day or two ahead, stop here. Cool the ribs and their cooking liquid as quickly as possible and refrigerate the ribs in the liquid. On the day you plan to serve the dish, remove any cooled fat from the cooking liquid, reheat the ribs in the oven in their cooking liquid, and then continue with the recipe.)
Very carefully, so as not to break apart the meat, transfer the ribs and the onions to a rimmed platter of sheet pan and keep them warm. Degrease the cooking liquid, if necessary. Bring the liquid to a boil and cook until reduced by at least a third.
TO SERVE
Divide the ribs and onions among six plates. Top with a large spoonful of the mashed potatoes and pour some of the cooking liquid over the top.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 179 | ||
Calories from Fat: 153 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 320.6mg | 11 % | |
Potassium 139.7mg | 4 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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