Beer Braised Short Ribs – Dutch Oven

DIRECTIONS

• 1. Preheat oven to 375 degrees.
• 2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
• 3. Remove short ribs from Dutch oven and set aside.
• 4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.
• 5. Add garlic, celery, and carrots and saute for five minutes longer.
• 6. Add tomato paste and sugar, cook for a minute longer.
• 7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
• 8. Return meat to the dutch oven and add remaining ingredients.
• 9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
• 10. Taste for salt and adjust as need. This recipe really shines when properly salted.
• 11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 - 1/2 hours.