# What You’ll Need:
→ 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 cloves garlic, 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
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 and season generously with salt and pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 3–4 minutes per side. Remove and set aside.
03 - Add onion, carrots, and celery to the pot. Cook for 5–6 minutes until softened and lightly browned. Stir in garlic and cook for 1 minute.
04 - Add tomato paste and flour, stirring to coat vegetables and develop fragrance, about 2 minutes.
05 - Pour in amber ale, scraping up browned bits from the pot. 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 a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, until meat is tender and almost falling from bone.
08 - Remove from oven, skim off excess fat if desired, discard bay leaves and herb stems. Adjust seasoning to taste.
09 - Serve short ribs and vegetables with sauce alongside crusty bread or creamy mashed potatoes.
