Honey & Beer-Braised Buffalo Ribs

"Braising the ribs, meat-side down, will make them tender and the final roasting, meat-side up, will caramelize and crisp them. Serve with soft polenta or mashed potatoes." From The Lewis & Clark Cookbook.

• 6 to 7 pounds buffalo short ribs or beef short ribs
• Salt and freshly ground black pepper to taste
• 1/4 cup olive oil
• 3 onions, chopped
• 1 carrot, sliced
• 4 cloves garlic, minced
• 2 cups ale
• 1/2 cup chopped tomatoes
• 1/4 cup honey
• 2 teaspoons Dijon mustard

METHOD

Preheat oven to 350 degrees. Lightly oil a large roasting pan with a lid.

Season the ribs with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. In batches, add the ribs, meat-side down, and brown well. Place the ribs meat-side down in the prepared roasting pan. Add the onions to the skillet and sauté until golden brown. Add the carrot and garlic and sauté until fragrant. Stir in the ale, tomatoes, honey, and mustard and bring to a simmer. Pour the onion mixture over the ribs. Cover the roasting pan and cook in the oven for 2 hours. Remove the lid and turn the ribs meat-side up. Return the roasting pan, uncovered, to the oven and cook an additional 30 minutes. Spoon the sauce over the ribs and serve immediately.

Serves: 8

Ms. Mansfield quotes from the diaries of William Clark: "One of our party J. Collins presented us with Some verry(sic) good beer made of the Pa-shi-co-quar-mash bread, which bread is the remains of what was laid in as a part of our Stores and Provisions."

Reprinted with permission from ©2002, Leslie Mansfield, The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America, published by Ten Speed Press

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