3 lbs beef short ribs (4-6 bones)
6 carrots, peeled and sliced
2 medium onions, sliced
10 cloves garlic, whole
1/2 cup parsley, chopped
4 – 12 oz bottles of Sam Adams Irish Red Ale
1/3 cup brown sugar
1 tsp rosemary
8 cloves, whole
4 tbsp grapeseed oil (or vegetable oil)
salt and pepper to taste
Apply a liberal amount of salt, pepper and oil to the short ribs. Heat some oil in a heavy pot over high heat. Just as the oil begins to smoke add the short ribs, searing on all sides until brown. Remove the short ribs and set aside on a plate.
Reduce heat to medium-high then add the carrots, onion and garlic. Cook about 3 minutes stirring occasionally until translucent. Return the short ribs to the pot and add beer, brown sugar, parsley, cloves and rosemary. Bring to a boil then cover and reduce to a simmer. Cook until super tender, 3-5 hours.
Remove ribs and tent them with tin foil on a plate. Reduce the remaining liquid by half. Remove bones and puree the liquid. Strain and serve as a sauce over the short ribs. Serve on a bed of IPA Colcannon Potatoes.