The hardest part about preparing an incredible meal is the amount of time that goes into preparation. When I devise menus, I try to combine dishes that are more complicated with others that are set-it-and-forget-it foods, plus some that can be prepared on Shabbat day before company arrives. These ribs have only a few, quality ingredients and then cook unattended for hours- freeing you up for more involved recipes. The rule of thumb with ribs- the longer you cook them for, the more tender they will be.
- Cook Time
- Prep Time
- 8 ServingsServings
- 7 Lbs Beef Ribs (either English short ribs or ribs in racks)
- 1 Onion
- 1 Can Dark Beer (Such as Guinness)
- 1/4 Cup Kentucky Bourbon (such as Maker’s Mark)
- 3-4 Tablespoons wine jelly
- 2 Tablespoons Balsamic Vinegar
- Salt & Pepper to taste
- Preheat oven to 350.
- Cut onion on half and turn on its side. Slice unto half-moons and scatter across the bottom of a large roasting pan.
- Lay ribs in one single layer. Pour beer, bourbon and vinegar onto ribs and dot with scoops of wine jelly. Season liberally with salt and fresh ground pepper.
- Cover tightly with aluminum foil and roast for 2 ½ to 3 hours. Remove from oven and allow to cool. Refrigerate overnight. After refrigeration, skim off fat from top of ribs.
- To serve, reheat in oven at low temperature for up to 2 hours.