Keep frozen until two days before serving and thaw in refrigerator for 24—48 hours.Preparation:
Rub thawed short ribs with this marinade:
- One small onion (finely chopped)
- 2 cloves of garlic (minced)
- Approximately 1/4 c. Dijon mustard
Brown the marinated short ribs in a hot skillet and transfer to a baking dish. Add one bottle of your favorite dark beer and enough water to almost cover the short ribs.NOTE:
Beer can be substituted with beef stock or water with half a package of French Onion soup mix.Oven:
Bake covered in a 325° F oven for approximately 4 hours. One hour prior to removing from the oven add large vegetables such as potatoes, carrots, etc. The leftover juices can be used for gravy.