# 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 similar 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
# How to Make It:
01 - Pat the short ribs dry and season generously with salt and freshly ground black pepper.
02 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown short ribs on all sides, about 3 to 4 minutes per side. Remove and set aside.
03 - Add diced onion, carrots, and chopped celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5 to 6 minutes. Stir in minced garlic and cook for 1 minute.
04 - Stir in tomato paste and flour; cook for 2 minutes until vegetables are coated and fragrant.
05 - Pour in 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 - Nestle short ribs and any accumulated juices back into the pot with vegetables and liquids.
07 - Bring liquid to a simmer, cover, and transfer pot to a preheated oven at 325°F. Braise for 2 to 2.5 hours until meat is tender and nearly falling off the bone.
08 - Remove pot from oven, skim excess fat from surface, discard bay leaves and herb stems. Adjust seasoning with salt and pepper as needed.
09 - Plate short ribs and vegetables with generous sauce. Serve alongside crusty bread or creamy mashed potatoes if desired.
