1 quart good-quality beef stock
12 ounces of your favorite Doppelbock (I use Ayinger Celebrator)
1/2 cup dark Karo syrup
1/2 tablespoon fresh thyme leaves
1. Heat olive oil in a large heavyweight pot on medium- high flame.
2. Season the flour with salt and pepper. Dredge short ribs in flour, shake off any excess flour.
3. Brown meat on all sides in hot oil (about 1 to 2 minutes per side) and remove from pot. The meat will still be raw inside.
4. Add to the pot chopped onions and chopped carrots, saute for 7 to 8 minutes. Add tomato paste and minced garlic to the carrots and onions, saute an additional 2 minutes.
5. Add beef stock, Doppelbock, Karo syrup, and thyme. Scrape all the brown bits off the bottom of the pot - this is good stuff and will add flavor to the sauce. Add the meat back into the pot. Bring to a simmer. Cover and let simmer for two hours.
6. After 2 hours remove lid, turn heat up to high, and reduce sauce for 20 minutes.
Per serving: 969 calories, 64 grams protein, 81 grams carbohydrates, 27 grams sugar, 40 grams fat, 136 milligrams cholesterol, 2,156 milligrams sodium, 8 grams dietary fiber.
Makes 4 servings
4 garlic sausage links (from Martin's in the Reading Terminal Market)
6 garlic cloves, smashed
4 shallots, sliced
1 fennel bulb, cored and sliced thin (reserve the fronds for garnish)
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