Belgian Dubbel-Braised Short Ribs
Serves: 4
- 1 lb short ribs
- 3 33 cl (11.2 oz) bottles Westmalle Dubbel
- 2 sprigs thyme, chopped
- 1 whole bay leaf
- 2 garlic cloves, diced
- Salt and pepper to taste
- Mirepoix (2 carrots, 1 leek, 1 onion—chopped in ¼” dice—and 1 Tbsp diced garlic)
- 1 Tbsp olive oil
- 2 cup beef stock
Marinate ribs overnight in one bottle's worth of beer with thyme, bay leaf, and two garlic cloves, covered in a large bowl or pot.
Remove ribs from marinade, pour marinade into a saucepan, and reduce marinade to ½ cup over medium heat. Set aside.