Cooking with Beer Wednesday: Braised Boneless Beef Ribs

Braised Beef Ribs served over riceOne of the things that happens in every household is opening the fridge and finding leftovers that are too good to toss.  Tonight I got to thinking about the leftover French onion soup I made the other night, and had an idea.  If I added a beer to it, there would be enough liquid to braise some beef!  Boneless ribs were on sale, so they got added to the plan.  Here's what I did:

Pre-heat your oven to 350.  Brown 3-4 pounds (6-8) Boneless beef ribs in olive oil over medium high heat in a dutch oven.  Add 2-3 cups of that left over french onion soup along with a bottle of beer.  Throw the covered dutch oven into the oven for 2 hours.  Increase the heat to 400 and remove the lid of the dutch oven so that about 1/3 of the liquid evaporates (about 30 minutes).

Serve over white-rice and enjoy your little slice of fat boy heaven!