Karen's Short Ribs

Karen Omichinski sent me this one a couple weeks back, which reminded me that I have a wicked stew recipe at home that Nicole had me whip up a week or so before that. More on that one later - here's Karen's reccomended method and credit where credit is due - it's from a Better Homes and Gardens book. She used the Stir Stick Stout for this one and tells me it's quite good.

Beer-Braised Beef Short Ribs

Prep: 20 minutes

Cook: 11 to 12 hours (low) or 5.5 to 6 hours (high)

5 pounds beef short ribs

1 14 ounce can beef broth

1 12 ounce can dark beer

1 medium onion, cut into thin wedges

¼ cup molasses

2 Tbsp balsamic vinegar

1 tsp dried thyme, crushed

1 tsp bottled hot pepper sauce

½ tsp salt

Mashed potatoes or hot buttered noodles (optional)

Fresh thyme leaves (optional)

1. Place ribs in a 5 to 6 quart slow cooker.

2. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.

3. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5.5 to 6 hours.

4. Using a slotted spoon, transfer ribs to platter; cover to keep warm.

5. Skim fat from cooking liquid. Serve liquid on the side for dipping. If desired, serve ribs with mashed potatoes and garnish with thyme leaves. Makes 4 to 6 servings.

Nutrition facts per serving: 481 kcal., 19 grams fat (8 grams sat. fat), 132 mg chol., 821 mg sodium, 22 grams carbs, 46 grams protein. (If served with buttered noodles or mashed potatoes). Skip the salt also, as beef broth is a source of sodium.