Woo hoo, Christmas is almost here. I am so excited. Can’t wait for Tuesday. I love spending the time with my loves on this special day, lounging around in pajamas all morning, watching the excitement on Briana’s face as she opens her presents and replaying The Christmas Story all day. Can’t wait to cook Christmas dinner, have the rest of the family come over and enjoy a few cocktails in between. 
We have been eating very healthy lately. So to satisfy my meat and potatoes kinda husband I decided to cook something not so healthy this weekend. Let me tell you I am so glad I did. These ribs came out of this world delicious and we certainly enjoyed being a little naughty. 
I browned the ribs under the broiler first.
Next I topped them with a braising liquid made with onions, celery, carrots, garlic, beer and soy sauce. And then let it do its thing in the oven for about 1 1/2 hours.
I served them with equally delicious Bacon Hasselback potatoes.
Merry Christmas to all of you and your families. One of the best things about this time of the year is creating wonderful memories with the ones we love.
Braised Short Ribs & Bacon Hasselback Potatoes
- 6 country style short ribs
- 1 small onion, diced
- 1 small carrot diced
- 1 small celery rib, diced
- 2 garlic cloves, smashed
- ¼ tbsp red pepper flakes
- ¾ bottle light beer such as Coors Light or Bud Light
- 1 tbsp soy sauce
- ½ cup low sodium chicken stock
- salt and pepper to taste
- In an oven safe dish arrange short ribs so they are not touching each other and cook about 8 minutes on each side under the broiler until golden brown.
- Meanwhile, sauté all the vegetables in a little olive oil until soft.
- Add beer, stock, red pepper flakes and soy sauce and simmer for 5 minutes.
- Transfer ribs to a deep baking dish, top with the vegetable mixture. Adjust seasonings if needed. And braise at 350 degrees for 30 minutes.
- Turn the ribs and continue braising for 1 hour more.
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