Derby Braised Ribs

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.

Derby Braised Ribs

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

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Servings

8 Servings

1x2x3x

Ingredients

• 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

Instructions

• 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.