# What You Need:
→ Meats
01 - 3.3 lbs bone-in well-marbled beef short ribs
→ 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 another 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
# Steps:
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 ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
03 - Add diced onion, carrots, and celery to the same pot. Sauté for 5 to 6 minutes until softened and lightly browned. Stir in minced garlic and cook for 1 minute.
04 - Mix in tomato paste and all-purpose flour, stirring until vegetables are coated and the mixture becomes fragrant, about 2 minutes.
05 - Pour in amber ale, scraping up browned bits from the bottom. Add beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir well to combine.
06 - Nestle the short ribs and accumulated juices back into the pot with the liquid and vegetables.
07 - Bring to a simmer on the stove, cover, and transfer the pot to a preheated oven at 325°F. Braise for 2 to 2.5 hours until meat is very tender and nearly falling off the bone.
08 - Remove from oven. Skim excess fat from the surface if desired. Discard bay leaves and herb stems. Adjust seasoning to taste.
09 - Serve short ribs and vegetables with generous sauce, accompanied by crusty bread or creamy mashed potatoes.
