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How to make it

  • Season ribs with salt and pepper.
  • Sear ribs in canola oil.
  • Remove ribs and sauté onions, carrots and celery until caramelized.
  • Add tomato paste and caramelize.
  • Add garlic and continue cooking for 2 minutes.
  • Deglaze pan with ale and simmer until reduced by 1/2.
  • Return beef ribs to pan.
  • Add stock and rosemary sprigs then simmer covered for 2 hours.
  • Remove ribs and keep warm and covered.
  • Strain braising liquid then return it to pan and boil until reduced by half.
  • Whisk in butter then season with salt and pepper.
  • Serve immediately.

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