Recipe by Carolyn Malcoun
- 4 bone-in beef short ribs
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and sliced
- 2 garlic cloves, smashed and peeled
- 1 8-ounce can tomato paste
- 6 sprigs fresh thyme
- 2½ cups brown ale
- 1 cup water
- 1 cup beef stock or broth
- 1 pound mushrooms, sliced
- 1 5-ounce bag baby spinach
- 6 cups hot cooked tagliatelle or pappardelle pasta (12 ounces dry)
- chopped fresh parsley, for garnish
• Preheat the oven to 375 degrees F. Sprinkle short ribs with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until shimmering.
• Brown the short ribs on all sides (working in batches if necessary), 3 to 5 minutes total. Transfer to a plate. Reduce heat to medium. Add the onion, celery and carrots to the pot and cook, stirring occasionally, 10 minutes.
• Add the garlic and cook 30 seconds. Add the tomato paste and stir to combine with the vegetables. Cook, stirring occasionally, until starting to brown on the bottom of the pan, about 2 minutes. Add ale, stock and water and stir constantly until combined. Bring to a simmer. Add thyme sprigs and short ribs. Cover the pot and bake, turning the short ribs halfway, until the meat can easily be pulled off the bone, about 3 hours.
• Transfer the short ribs to a large plate. Strain the braising liquid into a fat separator or large bowl.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until the liquid they release is absorbed, about 8 minutes. Add the spinach and stir until wilted. If using a fat separator, pour the defatted braising liquid into the pan. If using a bowl, skim the fat from the top of the braising liquid and pour into the pan. Stir to combine and season with salt and pepper.
• Pull the meat off the bone and stir into the sauce. Serve over the pasta and sprinkle with parsley, if desired.