Beef Short Ribs Carbonnade

Beef Short Ribs Carbonnade

This recipe will take 3 hours and 10 minutes and serves 8

What you will need:

• 3 tablespoons of vegetable oil
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• 4 pounds of beef short ribs
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• 2 large onions, sliced
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• 3 tablespoons all purpose flour
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• 1 tablespoon dried thyme leaves
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• 1 can of beef broth (14 oz)
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• 1 teaspoon balsomic vineger
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• 1 tablespoon of brown sugar
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• 1 teaspoon of salt
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• 1/4 teaspoon pepper
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• 1 can or bottle beer or non-alcohalic beer (12 oz)

Step 1

Heat your oven to 325 degrees Farenheit

Step 2

In a 1 foot skillet (12 inch) heat 1 tablespoon of oil on high heat. Cook the ribs for 10 minutes in the oil, while turning it frequently to brown all the sides. Get rid of the drippings. Put your ribs in a large roasting pan. Cover and bake 1 hour. Then drain.

Step 3

Meanwhile, using the same skillet as before, heat the reamaining 2 tablespoons of oil over medium high heat on your stove. Cook your onions in the oil for 10 to 15 minutes, while stirring frequently, until they are tender and brown. Stir them in flour, and remember to coat them well. Stir them in thyme, vineger, brown sugar, salt and pepper, and broth.

Step 4

Pour the onions over the beef ribs. Add the beer. (non-alcohalic beer is best for kids... and also legal ) Cover and bake for about 1 hour and 30 minutes or until the ribs are tender. Serve ribs with the pan juices.

Step 5

REMEMBER! This is the most important step. If you mess this up, your ribs are messed up. ENJOY!