# What You Need:
→ Meats
01 - 3.3 pounds bone-in beef short ribs, well-marbled
→ Vegetables
02 - 2 large carrots, peeled and chunked
03 - 2 celery stalks, chopped
04 - 1 large yellow onion, diced
05 - 3 cloves garlic, minced
→ Liquids
06 - 2 cups amber ale or similar 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
13 - 1 sprig fresh rosemary or 1/2 teaspoon dried
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Pat short ribs dry with paper towels. Season generously with salt and freshly ground black pepper.
02 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown short ribs on all sides, about 3 to 4 minutes per side. Remove and set aside.
03 - Using the same pot, add diced onion, carrot chunks, and chopped celery. Cook for 5 to 6 minutes until vegetables soften and develop light browning. Stir in minced garlic and cook for an additional minute.
04 - Add tomato paste and all-purpose flour to the vegetables, stirring constantly to coat. Cook for 2 minutes until fragrant.
05 - Pour in amber ale while scraping browned bits from the bottom of the pot. Add beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir to combine thoroughly.
06 - Nestle short ribs and any juices back into the pot among the vegetables and braising liquid.
07 - Bring to a gentle simmer, cover with lid, and transfer to oven preheated to 325°F. Cook for 2 to 2.5 hours until meat is tender and nearly falling from the bone.
08 - Remove pot from oven. Skim excess fat from surface if desired. Discard bay leaves and herb stems. Adjust seasoning with salt and pepper to taste.
09 - Plate short ribs with vegetables and spoon generous amounts of sauce over. Accompany with crusty bread or creamy mashed potatoes as preferred.
