INGREDIENTS

INSTRUCTIONS

1. Pat ribs dry with paper towels; remove any slivers of bone. Pour flour
onto a paper plate or shallow soup dish and season generously with salt and
pepper. Coat ribs in seasoned flour; set aside.
2. Heat oil in large skillet over medium-high heat until hot. Add ribs and
brown on all sides, about 10 minutes total. (Do not crowd pan; work in
batches instead. Lower heat if necessary to prevent burning.)
3. Transfer browned ribs to Dutch oven or large, heavy-bottomed pot. Pour
off fat from skillet. Add butter; onions and sliced garlic to pan; cook
until softened, about 4 minutes. Spoon over ribs.
4. Pour beer over ribs and onions; heat to a boil. Lower heat and simmer,
uncovered, until beer is reduced by one third, about 45 minutes. Add thyme,
bay leaves, tomato paste and stock. Cover pot and simmer until meat is
tender, 1 1/2 to 2 hours, stirring occasionally.
5. Remove ribs to a serving platter or bowl; keep warm. Remove and discard
thyme and bay leaf. Pass broth and onions through food mill into a sauce
pan. (Alternatively, puree the onions with a little broth in food
processor.) Skim fat from sauce. Reheat, boiling briefly if necessary to
thicken, and adjust seasoning to taste. Portion sauce onto warmed plates.
Top with ribs. Pass horseradish at table.
Source: Goose Island Brewery in Chicago; printed in the Chicago Tribune,
October 2, 1996
Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 1996 16:13:16 +0000
From: Linda Place <placel@worldnet.att.net>

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