Beer Braised Short Ribs with Pasta

DF, GF

If you ever thought short ribs were too intimidating to make at home you’re wrong!  After you sear them you put them in the oven and walk away, sound easy?  Then you shredded the meat as it falls off the bone and toss with pasta, still with me?  I like simple food because it doesn’t taste better just because you spent several hours slaving over a hot stove.  Your family and friends won’t taste the difference, so why bother?

Food 128

Beer Braised Short Ribs with Pasta
4 lbs beef short ribs
1 c onion, chopped
1 c carrots, chopped
1 c celery, chopped
3 garlic cloves, minced
2 bay leaves
1 tsp fresh thyme
2 tbs tomato paste
2 tbs cocoa powder
2 c dark beer (if gluten free use gluten free beer)
1 c water
salt and pepper
1 lb linguini (if gluten free serve with brown rice pasta or over polenta)
1/4 c parsley, chopped
1/4 c basil, chopped

Preheat oven to 300 degrees.  Heat oil in a large heavy bottom oven safe pot over medium high heat.  Season short ribs with salt and pepper then place in pan, turning to sear on all sides.  Remove short ribs and set aside.  Add onion, carrots, celery, garlic, bay leaves, thyme and salt and pepper.  Cook until vegetables soften, about 5 minutes.  Stir in tomato paste and cocoa powder, let cook for 1 minute.  Add dark beer, let reduce by half, then add water and cover pot with lid.  Place into oven and let cook for 3 hours.

Remove pot from oven and let cool for 10 minutes.  Meanwhile cook pasta according to package instructions.  Shred meat using two forks and remove bones.  Toss short ribs with pasta, sprinkle with fresh herbs and enjoy!

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