Beer Braised Short Rib

INSTRUCTIONS

1. 1 Pat the beef short ribs dry with paper towels. Season generously on both sides with FlavorGod Himalayan Salt & Pink Peppercorn.
2. 2 Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the ribs. Sear each side for 3-4 minutes, or until a deep brown crust forms. Remove the ribs from the pan and set aside.
3. 3 In the same pan, add the diced onion, chopped carrots, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
4. 4 Add the minced garlic to the pan. Cook for an additional minute, stirring frequently to avoid burning. Stir in 1 teaspoon of FlavorGod Himalayan Salt & Pink Peppercorn. Add tomato sauce, brown ale beer, beef stock, and the bay leaf. Stir to combine.
5. 5 Sprinkle 1 teaspoon of FlavorGod Sriracha Seasoning into the mixture. Stir to blend the flavors.
6. 6 Return the seared short ribs to the pan, ensuring they are submerged in the liquid. Bring the mixture to a boil over medium-high heat.
7. 7 Once boiling, reduce the heat to low, cover the pan with a lid, and let simmer gently for 1 to 1.5 hours, or until the ribs are fork-tender and the meat easily falls off the bone.
8. 8 Remove the bay leaf. Adjust seasoning if needed. Serve the short ribs hot with the braising liquid spooned over the top.