Beer Braised Beef Back Ribs

I was wanting to make short ribs today, then I realized they're a little difficult to find (after going to 5 stores) and a little pricey when they do get found.  So in the middle of my local Walmarts I pulled out my phone of moderate intelligence and tried to see what I could do with beef back ribs.  This is what I came up with. 

I found more of a method than a recipe at FoodPhilosophy.  It's a wonderful way to take a cheaper cut and make it delicious and tender.  I loved it served over buttered egg noodles with a little swiss chard on the side, and am looking forward to having it for lunch tomorrow at work.  

Here's the rundown:

Ingredients

About 4 pounds of beef back ribs

3-4 tbsp olive oil

Giant can of Fosters

1 onion, chopped

3 cloves garlic, minced

1 can beef broth

dried rosemary

salt and pepper

1.  Cut ribs into individual pieces, sprinkle with salt and pepper.  Heat olive oil to med-high in an  ovenproof dutch oven or large skillet.  Add ribs in small batches if necessary and caramelized about 10 minutes on each side.  Try to not move the ribs around in the pan too much.    Preheat oven to 375.

2.  Add chopped onion and let it sweat about 5 minutes, then add garlic.  Pour in the giant can of Fosters, the beef broth, and a little water to make the liquid just slightly over the ribs.  Mix together and scrape the bottom of the pan.  Sprinkle in the dried rosemary.

3.  Put a lid on and put it all in the oven for about 3 hours.  Check the liquid level periodically and add more if needed.  When it's done, remove the meat from the bones, shred it up a bit, and serve over starchy item of your choice.  

I actually made this the night before and just put in the oven at 300 to reheat before dinner today.  I love make-ahead meals!