Jennifer’s Sage and Beer Braised Beef Short Ribs over Cheese Tortellini

Heat 2-3 tablespoons of the oil in a heavy Dutch oven or soup pan over medium-high heat. Coat beef short ribs with flour on all sides then add them into the pan. Sear on all sides until browned. Remove meat from the pan and set aside.

Add 1 more tablespoon of oil and all of the 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.

Pour in beer and stir to deglaze the pan. Cook 3-4 minutes to reduce slightly, then add beef stock. Stir and cook for a couple of minutes.

Nestle ribs back into the pot with the vegetables. Stir herbs into the mixture and add salt and pepper to taste. Simmer on medium-low for about 2 hours with lid on, until ribs are pull-apart tender and vegetables are soft. Then remove pot from the heat and allow the meat to rest.

While meat rests for 10 minutes, cook cheese tortellini according to package directions (typically 6-7 minutes).

Drain tortellini when done and plate it. Spoon beef short ribs and vegetables over tortellini. Grate fresh Parmesan or Romano cheese over top and garnish with herbs.