Recipe: Paprika Short Ribs Stew

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
4 cloves
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.