Ingredients
Scale
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 4 pounds individual bone-in beef short ribs, preferably English cut – see Note
- Vegetable oil, canola oil or other high smoke point oil
- Kosher salt
- Fresh ground pepper
- 1 medium yellow onion, chopped
- 1 1/2 cups (15-ounce can) tomato sauce
- 2 1/2 tablespoons red wine vinegar
- 2 1/2 tablespoons packed light brown sugar
- 2 tablespoons seeded and finely chopped Jalapeno peppers – see Note below
- 1 1/2 teaspoons chopped garlic
- 2 teaspoons dry mustard
- 3/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 1/2 cups (12-ounce can or bottle) beer
- Fresh cilantro, optional for garnish
Instructions
- Bring ribs to room temperature; rinse and pat dry. Brush ribs all over with oil, then season with salt and pepper.
- Move one of the racks to the bottom third of the oven and preheat to 325 degrees.
- Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
- With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling.
- In a large saucepan, stir together the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes. Turn off heat and stir in beer.
- Nestle ribs among the onions, bone side up (fat side down), in one layer. Cover the pan, and bake until meat is very tender, around 2 to 2 1/2 hours.
- Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes.
- Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side.
Notes
Gluten free: Use gluten-free beer.
Make ahead: Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place ribs and sauce in an airtight container and refrigerate. To reheat, bring to room temperature, then place in a 375 degree oven until heated through, around 30 to 40 minutes.
Jalapeno peppers: to reduce the spice level, remove the internal ribs (the white part running down the inside of the pepper). That’s where the “heat” of the pepper is stored.
- Category: Meats, Beef, easy entertaining
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 English-style rib
- Calories: 167
- Sugar: 21.1 g
- Sodium: 1202.4 mg
- Fat: 4.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 25.3 g
- Fiber: 2.4 g
- Protein: 7.2 g
- Cholesterol: 0 mg