Beer Short Ribs Recipe
How long should my braise boneless beef short ribs?
I have about a half pound of boneless beef short ribs. Probably are one-half inch thick. I want to braise in beer and broth and then wipe out grilling with barbecue sauce for several minutes. How much I need time to braise them? I've seen all kinds of numbers in the recipes. 2 hours, 4 hours, etc, I guess I would ask here hoping someone has actually-cooked boneless ribs slow and I can help. Thank you. 
Personally, I prefer to brown the meat to braise later because I like the flavor of the guarantor states. The guarantor also holds in the juices. Season the ribs as desired, then heat a small amount of oil in a hot skillet. Get screaming hot and then put in the meat. Cook for a few minutes on the large side, about a minute on the sides thinner. Develops a nice crust with flavor, but cooks only the very outside. Then I reduce the heat to simmer and add 1 cup of beer and 1 cup broth (or whatever liquid you want) and cook for 1-1 1 / 2 hours covered. Baste the ribs once before covering. Halfway through, turn the ribs, baste again and cover em back up. Use that extra 30 minutes in the broiler. If you want the ribs to get that caramely, nice sticky texture and rich flavor, spray the pan with Pam or use butter or something to the shield, roll the ribs in the sauce you want to use, place in the roasting pan without touching. Leave the tray in the farthest position of the tray of the heat source. Look closely. Leave cook for 10 minutes on one side, turn, cook another 10 minutes. Remove from grill, let stand at least ten minutes. Again, to seal in juices. Serve with what he got. (Of course, adjust temperatures accordingly to the performance of your range / oven / grill.) Ja, ja !!!!! I guarantee that this love!
The Chef’s Kitchen-Beer Braised Short Ribs