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!
- 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
Coat beef short ribs with flour on all sides.
Sear on all sides until browned.
Remove meat and set aside.
They won't be done. You're just getting them started and they'll finish cooking with the meat.
Cook 3 or 4 minutes to slightly reduce.
Stir and cook long enough to dissolve to a smooth texture if it's homemade. Canned will only take a couple of minutes.
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.
Spoon beef short ribs and vegetables over tortellini.
Grate fresh Parmesan or Romano cheese over top and garnish with herbs.