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Short Ribs with Beer and Buckwheat HoneyThe complete recipe for Short Ribs with Beer and Buckwheat Honey on Yahoo Shine.
  • 2 tablespoons vegetable oil
  • 5 pounds short ribs, trimmed
  • Salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 3 tablespoons whole-grain mustard
  • 1/3 cup buckwheat honey
  • 12 ounces good brown ale (I used Dogfish Head this time)
  • 1 bay leaf
servings:6
  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. 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. 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.
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Short Ribs with Beer and Buckwheat Honey

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Ingredients

  • 2 tablespoons vegetable oil
  • 5 pounds short ribs, trimmed
  • Salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 3 tablespoons whole-grain mustard
  • 1/3 cup buckwheat honey
  • 12 ounces good brown ale (I used Dogfish Head this time)
  • 1 bay leaf

Directions

  1. 1Heat 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. 2Remove 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. 3Bring 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.

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3 USER REVIEWS
  • Close, but no six-gar...

    star44

    So strange that I cooked pork-steaks, tonight, and topped with a pan-sauce: deglazed the pan with red-wine, added chicken-broth, soy-sauce, minced-garlic, butter and honey. Served it with three-cheese mashed-potatoes and broccoli. Sweet-tea with lemon and a glass of the same pinot-noir that I deglazed the pan with...
  • Substitution?

    star55

    Can you substitute Avocado honey for buckwheat honey?
  • Love Braised Short Ribs

    star55

    I love braising short ribs.. i do a version with this asian apple honey sauce. I got the recipe from this new cookbook called. Carve the Turkey, B..... well.. I won't spell it out.. it's from the folks over at Whipped and Beaten Culinary works.. google them if you have a good sense of humor.. if you get offended easily.. they aren't for you..
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