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INGREDIENTS:1 rack veal short ribs
1 Tsp. olive oil
½ cup Spanish sweet onions
6 cups Cattlemen’s Gold Barbecue sauce
2 cups Guinness Extra Stout Beer
1 Tbsp. Worcestershire sauce
Pinch saltDIRECTIONS:1. Preheat oven to 350°F. Cut and sear veal ribs; set aside in a braising pan.
2. Heat a sauce pan and add olive oil. Saute onions until translucent.
3. Deglaze pan with beer and remaining ingredients. Cook for 1 minute. Pour sauce over ribs, cover and cook about 2 hours.SERVINGS:2 servingsFrom:Yasser Ezzelden, Executive Chef and Sebastian Soares, FSD, Purdue Pharmaceuticals, Stamford, CT
