Jubelale Braised Short Ribs or Beef

Sub Title: 
Jubilant short ribs!
Recipe Type: 
Pub Recipe


5 lbs beef short ribs
1 C flour for dredging
1 tsp salt
1 tsp white pepper
2 Tbs olive oil
1 C carrots, diced 1/2 inch
1 C celery, diced 1/2 inch
2 C onion, diced 1/2 inch
3 cloves of garlic, chopped fine
1 bay leaf
1 C diced tomatoes
2 tsp salt
2 sprigs fresh thyme
2 12oz bottles Jubelale
1 quart beef stock
3 Tbs cornstarch mixed with 1/4 C cold water
Parsley chopped for garnish


Dredge short ribs with flour, salt and pepper mixture. Heat oil in large saute pan and brown short ribs on all sides well. Remove short ribs and place in a large oven-proof dish. Add vegetables and herbs. Pour off excess from saute pan and return to heat adding Jubelale, stirring to remove any pan juices. Cook for 2 minutes before adding beef stock and cornstarch mixture, stirring well to avoid any lumps. Bring to a simmer and reduce for 5 minutes, season to taste. Pour thickened beef stock over ribs, cover with foil, place in an oven preheated at 450 degrees. Roast for 2 1/2 hours until short ribs are fork tender. Garnish dish with chopped parsley. Serve with crusty bread and a pint of Jubelale.

Serves 4