- Prep Time: 20 minutes
- Cooking Time: 3½ hours
- Serves 4-6
- 2½ pounds Boneless Short Ribs
- 1 pound Backyard Farms Beefsteak Tomatoes (2 tomatoes)
- ½ cup diced Spanish Onions
- ½ quart Sam Adams Boston Lager
- ½ quart chicken stock
- 4 ounces demi glace (can be purchased at Whole Foods, "More Than Gourmet," in the soup/stock aisle and the package makes about 1 to 1½ cup)
- 1 tablespoon flour
- ½ cup brown sugar
- Salt & Pepper
- 1½ ounces vegetable oil
- 1 sprig rosemary
- 1 sprig thyme
Cut tomatoes in half, toss with 1 ounce of vegetable oil and season liberally with salt & pepper. Place skin side down in a 500ºF oven for 20 minutes or until tomatoes have nice caramelization and have softened.
Puree tomatoes with an immersion blender and reserve, do not strain.
Season beef liberally with salt & pepper and dredge in flour.
Heat remaining oil in a large pan on the stovetop. Sear the beef on all sides and remove from the pan.
Add onions to the pan and caramelize. Add the meat back to the pan and deglaze with the beer.
Add chicken stock, demi, brown sugar, rosemary, thyme and tomatoe puree and bring to a hard simmer.
Season with salt and pepper.
Remove from stove, cover with aluminum foil and place into a 325ºF oven for three hours.
Remove from oven, let cool and take thyme and rosemary sprigs out.
Using two forks, pull the meat apart and leave in the liquid.
Reheat in a pan and serve with your favorite pasta.
Recipe courtesy of Salvatore's