| | 3 pounds boneless beef short ribs, trimmed of fat Salt and pepper, to taste 2 tablespoons butter 3 onions, thickly sliced 2 bay leaves 1/4 cup dried wild mushrooms (such as porcini), soaked in warm water and coarsely chopped 24 ounces (about 2 bottles) beer 1/3 cup chopped parsley Grated rind and juice of 1/2 lemon 1 garlic clove, finely chopped 1. Set the oven at 300 degrees. Sprinkle the short ribs all over with salt and pepper.
2. In a large flameproof casserole over medium heat, melt the butter. Brown the short ribs for 4 minutes on a side. Remove the ribs from the pan. Spoon off the excess fat, leaving 2 tablespoons in the pan.
Notes:
2. Add the onions, bay leaves, mushrooms, and beer. Return the short ribs to the pot. Bring to a boil, remove from the heat, and cover the pan. Transfer to the oven and cook the beef for 2 hours or until tender.
3. Remove the pot from the oven. Turn the oven temperature up to 400 degrees.
4. With tongs, transfer the meat to a roasting pan. Roast the meat for 10 minutes or until it caramelizes on the surface.
5. Meanwhile, using a ladle, skim off the fat on the surface of the liquid. Set the pot over high heat. Let the liquid bubble steadily for 5 minutes or until it reduces slightly.
6. In a small bowl combine the parsley, lemon rind, lemon juice, and garlic. Divide the meat among 6 deep plates. Spoon some cooking juices on top, then add the gremolata mixture.
