Beer-Braised Short Ribs

Directions

1. Season the short ribs with kosher salt.
2. Place a large heavy-bottomed stock pot over medium-high heat then add the vegetable oil. Once the oil is hot, add the short ribs and brown then on all sides. Transfer the short ribs to a plate and leave all drippings in the pot.
3. Decrease the heat to medium. Add the tomato paste, onion, garlic, thyme and bay leaves and

4. Cook, stirring, until the tomato paste begins to caramelize, about 3 minutes. Sprinkle in the flour and cook, stirring, for 1 minute.

5. Add the beer to deglaze the pot and use a wooden spoon to scrape up any brown bits.
6. Preheat the oven to 325°F.
7. Return the short ribs (and any juices) to the pot then add the beef broth and bay leaves. Bring the

8. Mixture to a simmer then cover it and place it in the oven to braise until the beef is tender and

9. Pulling apart from the bone, 2 to 2 1/2 hours.

10. Serve the short ribs over mashed potatoes or polenta.