Porter Braised Beef Ribs

(serves 4-6)

Ingredients:

4 lbs meaty beef back ribs (cut rack into individual ribs)
1 650 ml bottle, Propeller Porter
3 onions, diced
3 stalks celery, diced
3 medium carrots, peeled, diced
1 medium parsnip, peeled, diced
2 bay leaves
2 sprigs fresh rosemary
2 cloves garlic, peeled, crushed
2 cups beef stock
3 Tbsp butter
2 Tsp paprika
1 ½ Tsp salt
Fresh ground black pepper
½ Tsp ground cumin
½ Tsp ground ginger
dash cinnamon
3 Tsp dry mustard
3 Tbsp packed brown sugar
Large flameproof Dutch Oven with a lid

Directions:

1 – Preheat oven to 325. Melt butter. Brown ribs on medium high heat.
Remove from pot.
2 – Reduce heat to medium and sauté vegetables until tender. Add
garlic and rosemary and cook 1 minute.
3 – Add salt, pepper, spices and sugar and combine well with vegetables.
4 – Place ribs and any juices back into pot. Add stock and Porter.
Bring mixture to a simmer on medium high heat.
5 – Cover pot and cook in the oven for 2 hours 30 minutes.
6 – Remove ribs from pot, cover with foil and keep warm. Strain solids
from the braising liquid and discard. Boil the liquid to reduce volume
by half (or more depending on how thick you want the gravy). You can
also thicken the gravy with a cornstarch slurry but you still must
reduce it to concentrate the flavours).

Serve ribs on wasabi-garlic mashed potatoes drizzled with the sauce, and a side of steamed vegetables. Enjoy a glass of London Style Porter or a Propeller Honey Wheat with this dish. As always, it's a good idea to have few extra Propeller beers chilled for guests - it's the Prop'r thing for any occasion.

(Remember to drink responsibly.)