Beer Braised Short Ribs

• 1 lb beef short ribs

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp all-purpose flour

• 1 tbsp olive oil

• 1 tbsp butter

• 1 onion, sliced

• 1 garlic clove

• 1 can (12 oz) stout beer

• 1 cup beef stock

• Parsley or fresh thyme (optional, for garnish)

Season the short ribs with salt and pepper, then coat them lightly in flour. Heat the olive oil in a Dutch oven and sear the ribs on all sides until browned. Add the butter, sliced onion, and garlic, and let them cook until softened. Pour in the stout beer to deglaze the pot, scraping up the browned bits from the bottom. Add the beef stock, cover the pot, and let everything simmer gently for about 2 hours, or until the ribs are very tender. Serve the short ribs over mashed potatoes or pasta, add a vegetable on the side, and finish with parsley or fresh thyme if you like.