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Make these because they’re pretty hard to mess up. Make these because of their super deep tomatoey savory meaty goodness. Make these because if you keep them covered in a Dutch oven, they’ll stay warm on a buffet for hours. Make these because short ribs are life! Oh, and this is what the raw ribs should look like.
3 teaspoons kosher salt, divided, plus more for seasoning
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon freshly ground black pepper, plus more for seasoning
4 pounds beef short ribs (cut English-style, meaning meat on top of long bones—aka semi-Flintstone style—as opposed to cut across the bones)
6 tablespoons canola oil, divided
4 large carrots, cut crosswise into 2-inch pieces
3 stalks celery, cut crosswise into 2-inch pieces
1 (14.5-ounce) bag frozen pearl onions, defrosted (or 1 large onion, diced)
1 tablespoon tomato paste
1½ tablespoons flour
1 (12-ounce) bottle beer (any kind)
2 tablespoons light brown sugar
6 large Roma tomatoes, diced (about 3 cups, or two 14.5-ounce cans diced tomatoes in juice)
2 cups beef broth
2 bay leaves
Let’s bring artie to this party.
Your house is now a steakhouse.
Make this ASAP before stone fruit season is over!!!!
