6 bottles of Gordon Biersch WinterBock
10 garlic cloves (peeled and smashed with cleaver)
1 bouquet garnier consisting of one bunch each
of thyme, rosemary and sage
3 lbs Beef Ribs
olive oil for searing
2 large onions cut in large chucks
3 carrots (cut into 3-inch pieces)
½ cup flour
½ cup butter
2 tbsp sugar
6 oz tomato paste
Heat a cast iron skillet or a heavy-duty sauté pan to high heat. Add enough oil to coat the bottom. Sear each side of each rib for about a minute until golden brown. Pack the ribs tightly in a stockpot. Cover with WinterBock. Add the onions, carrots, garlic, and bouquet garnier. Bring to a boil, reduce heat and let simmer for 1 hour. Remove from heat and allow the pot to cool down to room temp for 1 hour. Remove ribs. Strain the liquid from the stockpot and set aside to make the sauce.
Sauce: Melt the butter in a nonstick or cast iron skillet. Add the flour and stir constantly over medium high heat until the mixture is dark brown. This is called a roux. While constantly stirring gradually add 3 cups of the stock. Stir in the tomato paste. Pour over the ribs and serve. Serve with egg noodles and roasted root vegetables for a hearty winter dinner.
Food Pairing: The rich malty flavor of the WinterBock make this beer an ideal compliment to intense cheeses such as gorgonzola, feta or a sharp stilton. It is also ideal with beef dishes.