Dd's Beer-Braised Short Ribs

This looks really good.  At first I thought that it was too hard for me to make, but when I looked at the recipe I realized that it's kinda similar to the beef barley soup that I make all the time.  Maybe I'll try.  

BEER BRAISED SHORT RIBS

 

2 lbs short ribs, or flanken ribs, bone-in, individually English cut

kosher salt, freshly ground black pepper

1 TB olive oil

1 medium yellow onion, stew cut

1 medium carrot, stew cut

1 celery stalk, stew cut

3-4 cloves garlic, crushed

1 heaping TB tomato paste

1 TB flour

½ c. red wine

1 bottle (12 oz.) pale ale beer

2 bay leaves

3 sprigs fresh thyme

1 TB brown sugar

2 tsp. Dijon mustard

1 TB corn starch mixed in 2 TB water

Garnish: chopped Italian parsley

 

Pat ribs dry with paper towels. Liberally season with salt and pepper on all sides.

In a large saucepot over medium-high sear/brown ribs in oil about 1-2 mins on each side. Remove and set aside. 

Lower heat to medium; add vegetables. Cook until tender. Stir in flour and tomato paste; cook 1 minute. Deglaze saucepot with wine, scraping any browned bits from bottom of pot. Add beer, bay leaves, thyme and brown sugar. Return ribs to pot. Increase heat; bring to a boil. 

Reduce heat; simmer 2 hours.  Remove bay leaves and thyme sprigs. Stir in mustard and

cornstarch slurry to thicken. Garnish with parsley Serves 2-4.