Submitted by Barbara Jones, Amy Ramsden's mom. If you are unsure what to do with the short ribs in your order, this is a delicious option.
4 lbs short ribs
4 strips thick-cut bacon
1 bottle beer
1 can whole peeled tomatoes
2 lb potatoes
1 medium chopped onion
1/2 c flour
Paprika - hot & smoked
salt & pepper
Preheat oven to 300 degrees.
1.) In large bowl, combine 1/2 c flour, 2 T hot paprika, 2 t smoked paprika, 1 t salt & 1 t pepper. Toss about 4 lbs short ribs in mixture.
2.) In ovenproof pot, such as a Dutch Oven, cook 4 strips thick-cut bacon over medium high heat, until fat renders. Transfer to paper towels & reserve.
3.)Pour off all but 1 T fat from pot. Add short ribs & brown on all sides, 3 to 5 minutes per side.
4.) Chop cooked bacon & set aside. Transfer ribs to a plate & reserve.
5.) Add 1 medium chopped onion with 1/2 t salt to pot and cook till softened, about 3 minutes. Add 4 cloves finely chopped garlic & cook 1 minute. Add 1 bottle beer & scrape up any browned bits of the bottom of the pan. Add 1 14-oz can whole peeled tomatoes chopped with its juices. Add reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, bake 2 hours.
6.) Peel 2# Yukon Gold or russet potatoes & cut into 1" pieces. Add to short ribs, cover & bake until tender and meat pulls away from bone, about 30 minutes. Add salt and pepper to taste. Spoon off excess fat & serve hot.