Braised Short Ribs

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoon kosher salt, plus more for seasoning

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 teaspoons kosher salt

2 bay leaves

Directions at cravingsbychrissyteigen.com

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