Sage And Beer Braised Beef Short Ribs Over Cheese
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!
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- 1 lb
- beef short ribs
- to 1/2 cup all purpose flour
- 4 Tbsp
- olive oil (2 to 3 for searing meat and the rest for sauteing vegetables)
- red pepper
- large carrot sticks
- 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
1Heat 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.
2Add 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.
3Pour in beer to deglaze the pan.
Cook 3 or 4 minutes to slightly reduce.
4Then 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.
5Nestle 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.
6While 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.