# 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 tbsp tomato paste
09 - 2 tbsp all-purpose flour
10 - 2 tbsp vegetable oil
11 - 2 tsp brown sugar
12 - 2 sprigs fresh thyme or 1 tsp dried thyme
13 - 1 sprig fresh rosemary or 1/2 tsp dried rosemary
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat the short ribs dry and 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. Sear short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove from pot and set aside.
03 - Add diced 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 an additional minute.
04 - Stir in tomato paste and all-purpose flour until the vegetables are coated and the mixture becomes fragrant, about 2 minutes.
05 - Pour in amber ale while scraping up browned bits from the bottom of the pot. Add beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir to combine thoroughly.
06 - Return the short ribs and any accumulated juices to the pot, nestling them into the liquid and vegetables.
07 - Bring mixture to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Cook for 2 to 2.5 hours until meat is very tender and near falling off the bone.
08 - Remove pot from oven. Skim excess fat from the surface if desired. Discard bay leaves and herb stems. Taste and adjust seasoning as needed.
09 - Plate short ribs with root vegetables and generous sauce. Accompany with crusty bread or creamy mashed potatoes if desired.
