January Indulgence! Warm Yourself up with Beef Short Ribs with Ale and Honey

This hearty dish won’t leave you hungry, but skimming the fat off frequently will keep it within calorie limits.

Serves 8


2 tablespoons vegetable oil

5 pounds beef short ribs, trimmed

Salt and freshly ground black pepper

1 large onion, finely chopped

6 cloves garlic, minced

3 tablespoons whole-grain mustard

1/3 cup Greek honey

12 ounces Fix Hellas Dark Brown Ale (or other brown ale of your choosing)


Heat the oven to 350 degrees. Put the oil in a large, heavy pan or Dutch oven set over medium-high heat. In batches, season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side.

Remove the short ribs from the pan and pour off all but about 2 tablespoons of fat. Decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the mustard, honey, and ale. Return the meat to the pan and coat with the sauce.

Bring the sauce to a simmer and cover the pan tightly with a lid. Put in the oven and cook for 2 to 2 1/2 hours. Meat should just about fall off the bones.

Remove the ribs, and skim as much fat as possible from the sauce. Reduce the sauce by simmering it for a few minutes. Season to taste. Serve the meat warm with some of the sauce spooned over the top.

Serve with a generous side salad and our Classic Mashed Potatoes from our Christmas Dinner spread.