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Ingredients
- 3 lbs beef short ribs ( 2 - 2 1/2 in length), trimmed
- 3/4 t salt, divided
- 3/4 t coarsely ground pepper, divided
- 1 T EVOO
- 1 red onion, chopped
- 3 celery stalks, sliced
- 3 carrots, sliced
- 5 garlic cloves, sliced
- 2 T tomato paste
- 12 oz bottle lager beer
- 2 T Worcestershire sauce
- 14.5 oz can beef broth, divided
- 1 1/2 T all purpose flour
- Hot cooked egg noodles
- Chopped fresh flat leaf parsley
Details
Preparation
Step 1
Preheat oven to 350. Sprinkle ribs with 1/4 t each salt & pepper. Heat oil in Dutch oven over med high heat. Add ribs to pan; cook 8 min until browned on all sides. Remove ribs from pan reserving 1 T oil in pan.
Sauté onion, celery & carrots in hot oil 5 min. Stir in garlic & tomato paste; sauté 2 min. Add beer, Worcestershire sauce & 1 1/4 c broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 t each salt & pepper. Return ribs to pan turning to coat with sauce mixture. Bake covered 3 - 3 1/2 hrs until ribs are very tender.
Transfer ribs to serving bowl. Skim fat from pan drippings. Whisk together flour & remaining 1/2 c broth; stir into pan drippings. Bring to boil 1 min until thickened. Sere ribs with hot cooked noodles; top with pan sauce & sprinkle with parsley.
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