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BEER-BRAISED COUNTRY-STYLE RIBS WITH ROASTED BRUSSELS SPROUTS
Total preparation and cooking time: 2-1/2 to 2-3/4 hours
2 pounds boneless country-style beef chuck eye ribs
2 slices bacon, cut into 1/2-inch pieces
Pepper
1 medium onion, chopped
2 cloves garlic, chopped
3/4 cup dark beer
1/2 cup ready-to-serve beef broth
1 pound Brussels sprouts, trimmed, cut in half
1 tablespoon olive oil salt
1 tablespoon prepared country Dijon-style mustard
2 teaspoons chopped fresh parsley
Chopped fresh parsley (optional)
1. Cook bacon in stockpot over medium heat until crisp, stirring often. Remove with slotted
spoon to paper-towel-lined plate. Set aside. Remove all but 1 tablespoon drippings from
stockpot.
2. Heat drippings over medium heat until hot. Brown 1/2 of beef ribs; remove from stockpot.
Repeat with remaining beef. Season with pepper, as desired.
3. Add onion and garlic to stockpot; cook 2 to 5 minutes or until tender, stirring occasionally.
Stir in beer and broth. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and
simmer 1-3/4 to 2 hours or until beef is fork-tender.
4. Meanwhile heat oven to 450°F. Toss Brussels sprouts with oil in large bowl. Season with salt
and pepper, as desired; place on metal baking sheet. Cover with aluminum foil. Roast in
450°F oven 10 to 15 minutes or until crisp-tender. Uncover; continue roasting 5 minutes.
Toss with reserved bacon; keep warm.
5. Remove beef; keep warm. Skim fat from cooking liquid. Reserve cooking liquid for sauce.
6. Return cooking liquid to stockpot; bring to a boil. Cook 5 minutes or until reduced to 1 cup.
Stir in mustard and 2 teaspoons parsley. Cook 1 to 2 minutes or until slightly thickened.
7. Spoon sauce over beef. Serve with Brussels sprouts. Garnish with parsley, if desired.
Makes 4 to 6 servings.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron,
selenium and zinc.
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