Dark Ale Braised Short Ribs

Ingredients

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• 3 lbs Bone-in short ribs (4,680 calories)
• 2 tbsp Olive oil (240 calories)
• 1 large Onion, diced (44 calories)
• 2 medium Carrots, diced (52 calories)
• 2 ribs Celery, diced (16 calories)
• 3 cloves Garlic, minced (12 calories)
• 1 cup Dark ale (200 calories)
• 2 cups Beef broth (30 calories)
• 1 tbsp Tomato paste (15 calories)
• 1 tsp Dried thyme (1 calorie)
• 1 tsp Dried rosemary (1 calorie)
• 1 tbsp Flour (28 calories)
• 1/2 tsp Salt (0 calories)
• 1/4 tsp Black pepper (0 calories)

Instructions

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
4. Pour in the dark ale and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes. Add beef broth, thyme, rosemary, and flour, whisking to combine.
5. Return the short ribs to the pot, ensuring they are mostly submerged. Cover and braise in the oven for 2.5 hours, or until the ribs are fork-tender.
6. Remove the ribs from the pot and skim excess fat from the sauce. Serve the ribs with the sauce over mashed potatoes, rice, or polenta.

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