Shiner Braised Beef Short Ribs

By lascrna

Ingredients

• 3-4 lbs beef short ribs
• salt and pepper
• 1/2 cup flour
• 2 Tbsp vegetable oil
• 1 lg onion coarsely chopped
• 2 cloves garlic, minced
• 1 cup baby carrots
• 1 cup coarsely chopped celery
• 2 cups Shiner Bock
• 2 cups beef broth
• 1 tsp Worchestshire
• 1 tsp Tabasco
• 1 tsp dried rosemary
• 1/2 tsp dried thyme

Preparation

Step 1

Heat oven to 300. Sprinkle ribs with salt and pepper; toss with the flour. In a dutch oven, heat oil over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add onions, garlic, carrots, and celery, stirring until the onions start to carmelize. Add shiner bock and beef broth, worchestshire, tabasco and herbs. Bring to a boil. Cover and bake in oven 31/2 hours. Strain the broth into a large saucepan. Skim off excess fat. Bring to a boil, uncovered, then reduce heat to medium and simer 5 minutes, until slightly thickened. Return the broth to the ribs and vegetables. Heat through and serve.