Gordon Biersh Winterbock Braised Beef Short Ribs

Gordon Biersh Restaurant Recipe

Serves 4

olive oil for searing
2 large onions, cut in large chucks
3 carrots, cut into 3 inch pieces
1/2 cup flour
1/2 cup butter
2 tablespoons sugar
6 ounces tomato paste
6 bottles of Gordon Biersch WinterBock
10 garlic cloves (peeled and smashed with cleaver)
1 bouquet garnier consisting of one bunch each of thyme, rosemary and sage
3 pounds beef ribs

Heat a cast iron skillet or a heavy saute pan to high heat. Add enough oil to coat the bottom. Sear each side of each rib for about a minute until golden brown. Pack the ribs tightly in a stockpot. Cover with WinterBock. Add the onions, carrots, garlic, and bouquet garnier. Bring to a boil, reduce heat and let simmer for 1 hour. Remove from heat and allow the pot to cool down to room temp for 1 hour. Remove ribs. Strain the liquid from the stockpot and set aside to make the sauce.

Sauce: Melt the butter in a nonstick or cast iron skillet. Add the flour and stir constantly over medium high heat until the mixture is dark brown. This is called a roux. While constantly stirring gradually add 3 cups of the stock. Stir in the tomato paste. Pour over the ribs and serve.