- 2 pounds bone-in short ribs
- 1 small yellow onion, diced
- 3 garlic cloves, chopped
- 12 ounces Guinness (or other stout)
- 1 cup beef broth
- 1/4 cup amber honey
- 2 tablespoons dark soy sauce
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of olive oil in a medium Dutch or oven-proof saucepan with a tight fitting lid over a high flame. Season the short ribs with salt and pepper. Brown the short ribs on each side, about 2 minutes per side. Set aside. Pour out the fat, leaving just a thin layer.
- Return the heat to medium-low and add the onions. Saute until translucent, about 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the stout, stock, honey, and soy. Bring to a simmer, cover, and cook in the oven for 2 to 2 and a half hours, until the meat is very tender, but not falling off the bone. Remove the short ribs to a platter or plate. Spoon some of the oil off the top, and taste the sauce for seasoning. Pour the sauce over the ribs, and serve.