Stout Braised Beef Ribs

Stout Braised Beef Ribs 4-5 lbs beef ribs 12 ounces Yellowbelly St. John’s Stout Beer (or other quality beer or red wine) 4 cups good beef stock. (If not using homemade, choose a good quality brand, low sodium stock) 4 slices crisp cooked, crumbled bacon 1/2 cup orange juice 1/2 whole nutmeg grated 1 tsp cracked black pepper 4 tbsp cup chopped fresh rosemary 2 tbsp fresh thyme 1/4 tsp ground cloves 3 cloves chopped garlic 1 small red onions, minced 1 cup sliced fresh mushrooms (optional) Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier. Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add the remaining ingredients, EXCEPT the mushrooms. Place the covered roaster in a 300 degree F oven for about 4 hours or until the meat easily pulls away from the bone. In the last ½ hour of cooking time you can add the mushrooms. Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.