Prep Time
15 Mins
Cook Time
3 Hours 20 Mins
Yield
Makes 4 servings
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

How to Make It

Step 1

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.

Step 2

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.

Step 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.

Step 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.

Step 5

*Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan.

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