Beer-Braised Short Ribs

6 flanken-style beef short ribs with bones cut 2 inches thick (about 4 pounds), see note

2 medium onions, medium dice

4 stalks celery, medium dice

3 carrots, medium dice

3 garlic cloves

4 sprigs fresh thyme, chopped

1 sprig fresh rosemary, chopped

16 ounces full-body beer, preferably Belgian ale

5 cups chicken stock (enough to just cover short ribs)

1 cup flour

Kosher salt and fresh ground pepper

2 tablespoons canola oil

Heat oven to 350 degrees.

In a large skillet, heat oil. Season ribs with salt and pepper then dust with flour. Add them to the skillet and cook over medium heat, turning once, until browned and crusty, about 18 minutes. Transfer ribs to a large enameled cast-iron casserole.

Add onion, celery, carrots and garlic to skillet and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Add beer and herbs and bring to a boil over high heat. Pour over ribs, add chicken stock and bring to a boil.

Cover and cook in lower third of oven 1½ hours or until meat is tender but not falling off the bone. Uncover and braise 45 minutes longer turning the ribs once or twice until the sauce is reduced by half and the meat is tender.

Transfer the meat to a baking dish, discarding bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

Heat oven to broil. Broil meat, turning over once or twice, until glazed and sizzling, about 10 minutes. Transfer meat to plates and spoon the sauce on top. Serve with mashed potatoes and your favorite vegetable.

Serves six.

Cook's note: Flanken-style short ribs are short cut across the bones instead of parallel to them. Ask your butcher for this cut.

Chef Alan Pirhofer, Arrowhead Restaurant and Bar, Wheaton