Beer-Braised Short Ribs

• 3 pounds beef short ribs, trimmed*
• 3/4 teaspoon salt, divided
• 3/4 teaspoon coarsely ground black pepper, divided
• 1 tablespoon olive oil
• 1 red onion, chopped
• 3 celery stalks, sliced
• 3 carrots, sliced
• 5 garlic cloves, sliced
• 2 tablespoons tomato paste
• 2 (12-ounce) bottles lager beer
• 2 tablespoons Worcestershire sauce
• 1 (14.5-ounce) can beef broth, divided
• 1 1/2 tablespoons all-purpose flour
• Hot cooked egg noodles
• Chopped fresh flat-leaf parsley

1. Preheat oven to 350u0b0. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.
2. Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; saute 2 minutes. 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.
3. Return ribs to pan, turning to coat with sauce mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.
4. Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.
5. *Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan.

beef short ribs, salt, ground black pepper, olive oil, red onion, celery stalks, carrots, garlic, tomato paste, bottles lager beer, worcestershire sauce, beef broth, flour, egg noodles, flatleaf

Taken from www.myrecipes.com/recipe/beer-braised-short-ribs (may not work)