# What You Need:
→ Meats
01 - 3.3 lbs bone-in beef short ribs, well-marbled
→ Vegetables
02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, chopped
04 - 1 large yellow onion, diced
05 - 3 cloves garlic, minced
→ Liquids
06 - 2 cups amber ale or other 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
# Directions:
01 - Pat the short ribs dry and generously season all sides 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 - Add onion, carrots, and celery to the pot; cook for 5 to 6 minutes until softened and lightly browned. Stir in minced garlic and cook for 1 minute.
04 - Stir in tomato paste and flour, coating vegetables evenly. Cook for approximately 2 minutes until fragrant.
05 - Pour in amber ale, scraping browned bits from the bottom. Add beef broth, brown sugar, thyme, rosemary, and bay leaves; stir to combine.
06 - Nestle seared short ribs and any accumulated juices into the liquid and vegetables.
07 - Bring to a simmer, cover, and transfer to an oven preheated to 325°F. Braise for 2 to 2.5 hours until meat is tender and almost falling off the bone.
08 - Remove pot from oven. Skim excess fat from the surface if desired. Discard bay leaves and herb stems. Adjust seasoning to taste.
09 - Plate short ribs and vegetables with abundant sauce. Serve alongside crusty bread or creamy mashed potatoes.
