# What You'll Need:
→ Meats
01 - 3.3 pounds 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)
13 - 1 sprig fresh rosemary (or 1/2 teaspoon dried)
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat short ribs dry; season generously with salt and pepper.
02 - Heat vegetable oil over medium-high heat in a large Dutch oven. Sear ribs on all sides until deep brown, about 3 to 4 minutes per side. Remove and set aside.
03 - Add onion, carrots, and celery to the pot; cook 5 to 6 minutes until softened and lightly browned. Stir in garlic and cook an additional minute.
04 - Stir in tomato paste and flour, coating vegetables evenly; cook about 2 minutes until fragrant.
05 - Pour in amber ale, scraping browned bits from pot bottom. Add beef broth, brown sugar, thyme, rosemary, and bay leaves; stir to combine.
06 - Nestle short ribs and accumulated juices into the liquid and vegetables.
07 - Bring to a simmer, cover, and transfer to oven preheated to 325°F. Braise for 2 to 2.5 hours until meat is tender and nearly falling from bones.
08 - Remove from oven, skim excess fat if desired. Discard bay leaves and herb stems. Adjust seasoning and serve with vegetables and sauce alongside crusty bread or mashed potatoes.
