- 3 lbs beef short ribs
- 2 tablespoons bacon fat (or olive oil)
- 3 onions, sliced in 1/2 thick wedges
- 10 cloves garlic
- 4 dried black chiles cut into bite size chunks (these aren't spicy but you could use a different dried chile if you desire)
- 8 oz prunes
- 1 cherry wheat beer (feel free to experiment with other types)
- 1 cup chicken stock
- salt and pepper
- 2 bay leaves
Heat pot over medium-high heat and add the bacon fat.
Sprinkle short ribs with a generous amount of salt and pepper, on both sides.
When the pot is hot, place the short ribs in the pot and brown evenly. Do two batches if necessary so you don't over crowd the pot.
Once they've browned, remove them from the pot and set to the side.
Meanwhile, preheat the oven 350 degrees F. Add the onions and garlic to the pot and let them saute until they start to soften.
Pour in the beer and scrape up any bits that are stuck to the bottom of the pot. Next, pour in the chicken stock and add the prunes and chiles.
Stir to combine well, and then place the short ribs into the pot. They should be almost covered with liquid.
Cover the pot with foil or an oven-proof lid and place into the preheated oven. Braise for 2 hours before removing from the oven.
Carefully pull off the foil or lid, letting some steam escape before checking the meat to ensure it is fork tender. This beef was so tender and flavorful, and the prunes added some sweetness to balance out the dish. I was very impressed with how the dish turned out... nice job Sean! We served this over rice and it was perfect for soaking up some of the delicious sauce.