# Ingredient list:
→ Meats
01 - 3.3 lbs bone-in well-marbled beef short ribs
→ Vegetables
02 - 2 large carrots, peeled and chunked
03 - 2 celery stalks, chopped
04 - 1 large yellow onion, diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 2 cups amber ale or malty beer
07 - 1 2/3 cups low-sodium beef broth
→ Flavorings & Pantry
08 - 2 tablespoons tomato paste
09 - 2 tablespoons all-purpose flour
10 - 2 tablespoons vegetable oil
11 - 2 teaspoons brown sugar
12 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
14 - 2 bay leaves
15 - Salt and freshly ground black pepper to taste
# How-to:
01 - Pat the short ribs dry and season generously with salt and black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened and lightly browned. Stir in garlic and cook for 1 minute.
04 - Add tomato paste and flour to vegetables, stirring until everything is coated and fragrant, about 2 minutes.
05 - Pour in amber ale, scraping up browned bits on the bottom. Add beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir to combine.
06 - Nestle short ribs and any collected juices back into the pot with the liquid and vegetables.
07 - Bring mixture to a simmer on the stovetop. Cover and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours until meat is very tender and nearly falling off the bone.
08 - Remove pot from oven. Skim excess fat from surface if desired. Discard bay leaves and herb stems. Taste and adjust seasoning with salt and pepper.
09 - Serve short ribs and vegetables with plenty of sauce. Accompany with crusty bread or creamy mashed potatoes.
