Beef Short Ribs Braised in Chestnut Beer

Serves 8-10


Short Ribs:
• ¼ cup extra virgin olive oil
• 5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
• Kosher salt and freshly ground black pepper
• ½ cup chestnut flour
• 4 carrots, peeled and chopped into ¼-inch dice
• 3 Spanish onions, chopped into ½-inch dice
• 12 garlic cloves
• Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
• 2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
• 2 cups Brown Chicken Stock
• 1 bunch fresh thyme sprigs and
• 1 bunch fresh rosemary sprigs, tied together with kitchen twine


Gremolata:
• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated