Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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
How to Make It
Preheat oven to 350°. 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.
Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; sauté 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.
Return ribs to pan, turning to coat with sauce mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.
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.
*Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan.