Welcome Back

Gah! Where have I been? A looong vacation + no internet access sure makes for a dull blog. Sorry about that.

I hope with this tasty posting you'll welcome me back with open arms. This is the perfect dish for a lazy day - the kind that requires minimal prep time, few ingredients, and a long, lazy soak in the oven, during which you can lie on the couch and catch up on missed American Idol episodes. Oh, and did I mention beer is involved? Pair it with something creamy and something green (I went with polenta and swiss chard), and you've got one of the best - and easiest - comfort dishes around.

Beer Braised Beef Short Ribs
2 pounds beef short ribs
Salt and pepper
2 tbsp olive oil
1 11 oz. bottle of your favorite beer (mine is Hoegaarden)
2 cups of beef/veal stock
1 large onion, chopped

1 sprig of rosemary
4 large garlic cloves, crushed

Preheat the oven to 300 degrees. In a Dutch oven, heat the olive oil over high heat. Sprinkle the ribs on all sides with salt and pepper. When the oil shimmers, place the ribs into the pan. Sear on all sides until deep brown, about 3-4 minutes per side. Pour the beer into the pot and stir to loosen up any browned bits. Let the alcohol cook off for about 1-2 minutes, then add the stock. Stir to combine, add the rosemary and garlic, then place in the oven, uncovered. Braise for about 3 hours - covering halfway through - until the meat falls off the bone.

Remove the meat; set aside. Discard the rosemary sprig and puree the sauce, if desired. Serve short ribs over polenta or mashed potatoes and drizzle with sauce.