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