Sage And Beer Braised Beef Short Ribs Over Cheese

Jennifer Darden

By
@tipsyculinaryqueen

When the weather is brutally cold, the ground is crunchy, & the air crisp, do you tend to prefer bold fare w/ breadth & body? This is a phenomenal 1 plate meal that covers protein, veggie, and carbs!

Dredged in flour & seared, the ribs are velvety tender little morsels layered w/ flavor from the beer, beef stock,& fresh herbs. If you have homemade stock it makes all the difference but canned also works. Peppers, onion, & beef are beautiful together.

Forsake mashed potatoes & try cheese tortellini. A slab of beer bread and a cold brew rounds out this meal perfectly!


Featured Pinch Tips Video

Prep:

40 Min

Cook:

2 Hr 30 Min

Ingredients

1 lb
beef short ribs
1/4
to 1/2 cup all purpose flour
4 Tbsp
olive oil (2 to 3 for searing meat and the rest for sauteing vegetables)
1
red pepper
8
large carrot sticks
1
large onion
2 pinch
of salt and pepper, or to taste
14 oz
of beef stock (homemade or canned)
1 c
beer (budweiser or your choice)
2 Tbsp
fresh sage (plus a few sprigs for garnish)
1 Tbsp
fresh chives
1 pkg
of cheese tortellini
fresh parmesan or romano cheese for grating on top

Directions Step-By-Step

1
Heat 2 to 3 tablespoons of oil in a heavy Dutch oven or soup pan over medium high heat.

Coat beef short ribs with flour on all sides.

Sear on all sides until browned.

Remove meat and set aside.
2
Add 1 more tablespoon of oil and vegetables into the Dutch oven. Saute for about 8 minutes.

They won't be done. You're just getting them started and they'll finish cooking with the meat.
3
Pour in beer to deglaze the pan.

Cook 3 or 4 minutes to slightly reduce.
4
Then add beef stock.

Stir and cook long enough to dissolve to a smooth texture if it's homemade. Canned will only take a couple of minutes.
5
Nestle ribs back into the pot with the vegetables.

Stir herbs into mixture and salt and pepper to taste.

Simmer on medium low for about 2 hours, until ribs are pull apart tender and vegetables are soft.
6
While meat rests for 10 minutes, cook cheese tortellini according to package directions. I boil them for 6 to 7 minutes.

Spoon beef short ribs and vegetables over tortellini.

Grate fresh Parmesan or Romano cheese over top and garnish with herbs.