sage and beer braised beef short ribs over cheese

★★★★★ 1 Review
tipsyculinaryqueen avatar
By Jennifer Darden
from Virginia Beach, VA

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!

★★★★★ 1 Review
prep time 40 Min
cook time 2 Hr 30 Min

Ingredients For sage and beer braised beef short ribs over cheese

  • 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

How To Make sage and beer braised beef short ribs over cheese

  • 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.
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