# What You'll 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
# How To Make It:
01 - Pat beef 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 diced onion, chopped carrots, and celery. Cook, stirring occasionally, until softened and lightly browned, approximately 5 to 6 minutes. Add minced garlic and cook for one additional minute.
04 - Stir in tomato paste and all-purpose flour until vegetables are evenly coated and mixture is fragrant, about 2 minutes.
05 - Pour in the amber ale, scraping up browned bits from the pot’s bottom. Add beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir to combine.
06 - Return short ribs and any juices to the pot, nestling them into the liquid and vegetables.
07 - Bring to a simmer over medium heat. Cover and transfer to a preheated oven at 325°F. Cook 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 if desired. Discard bay leaves and herb stems. Adjust seasoning with salt and pepper.
09 - Plate short ribs and vegetables with sauce. Accompany with crusty bread or creamy mashed potatoes as preferred.
