Beer-Braised Short Ribs

Ingredients

• 3 pounds beef short ribs trimmed
• 24 ounce lager beer 
• 14.5 ounce beef broth divided canned
• 3  carrots sliced
• 3  celery stalks sliced
• 4 servings extra wide egg noodles hot cooked
• 1.5 tablespoons flour all-purpose
• 1 leaf flat parsley fresh chopped
• 5  garlic cloves sliced
• 0.8 teaspoon coarsely ground pepper black divided
• 1 tablespoon olive oil 
• 1  onion red chopped
• 0.8 teaspoon salt divided
• 2 tablespoons tomato paste 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• whisk
• dutch oven

Directions

1. Preheat oven to 35
2. Sprinkle ribs with 1/4 teaspoon each salt and pepper.
3. Heat oil in a Dutch oven or cast iron casserole over medium-high heat.
4. Add ribs to pan; cook 8 minutes or until browned on all sides.
5. Remove ribs from pan, reserving 1 tablespoon oil in pan.
6. Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; saut 2 minutes.
7. Add beer, Worcestershire sauce, and 1 1/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper.
8. Return ribs to pan, turning to coat with sauce mixture.
9. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.
10. Transfer ribs to a serving bowl. Skim fat from pan drippings.
11. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened.
12. Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.
13. *Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan.