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3/4cup plus 2 tablespoons vegetable oil

3 and 1/2 Pounds beef short ribs, trimmed of excess fat

Kosher salt and freshly ground pepper

1/2 cup all-purpose flour

1/2 large Spanish onion, coarsely chopped

1 small carrot, pealed and coarsely chopped

1 rib celery, coarsely chopped

2 teaspoons tomato paste

1 and 1/2 teaspoons juniper berries, crushed

5 sprigs fresh thyme

1, 12-oz bottle dark beer

1 and 1/2 cups homemade or sow-sodium canned chicken broth

1 teaspoon honey

chopped parsley for garnish

1. Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4 cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll the ribs in flour until well coated, Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.

2. Drain the oil and return to the Dutch oven to medium-high heat. Add the remaining 2 tablespoons of oil and the onion, carrot and celery. Cook stirring, until soft and brown, about 7 min. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.

3. Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minuets. Season with salt and pepper to taste and stir with honey.

4. Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

YEALD, 4 servings

*** We did a triple batch for 8 big eaters and had enough for leftovers!