Ingredients
8 boneless beef short ribs
1 spanish onion-julienned
10 cloves peeled garlic
1 C sherry vinegar
½ C Worcestershire sauce
2 C veal stock
½ bunch thyme
6 branches fresh rosemary
3 fresh bay leaves
2 Star Anise
½ C honey
Salt and pepper
Preheat oven to 350 degrees
1. Salt and Pepper Short Ribs and brown in a large dutch oven coated with olive oil
2. Remove and set aside
3. Add onions and saute with salt and pepper for about ten minutes
4. Add whole garlic cloves and continue to saute for about 2 more minutes
5. Add beer and deglaze the bottom of the dutch oven and allow to reduce for about five minutes
6. Add the sherry vinegar and continue cooking for five more minutes
7. Add veal stock and remaining ingredients except the honey
8. Return the meat to the pot and bring to a simmer
9. Cover and place in oven for 2 hours
10. Remove cover and return to oven for 40 more minutes
11. Remove meat and place to the side.
12. Strain the sauce and return to pot
13. Add honey and allow to reduce for about 20 minutes over medium heat
14. Add salt and pepper to taste and serve
