Braised Short Ribs with Stout
Makes 2 servings
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
1. Preheat the oven to 350 degrees.
2. 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.
3. 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.