INGREDIENTS

INSTRUCTIONS

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. 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.)  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. 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. 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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