Stout Braised Short Ribs and Oatmeal Stout

STEP 1: PRE-HEAT OVEN. Preheat oven to 350°F.

STEP 2: SEAR SHORT RIBS. Liberally season the short ribs with sea salt. In a large Dutch oven, sear all sides of the short ribs with oil until browned. Then transfer to a bowl and set aside.

STEP 3: COOK VEGGIES. Add onion, celery, and carrots to the Dutch oven and cook until softened.

STEP 4: MAKE BROTH. Mix in the beef broth, beer, and butter over medium heat. Add brown sugar, peppercorns, and herbs. Bring to a simmer.

STEP 5: TRANSFER TO OVEN. Place the lid on the Dutch oven and transfer to the oven at 350°F for 3 hours. The meat is done when the internal temperature reaches about 200°F.

STEP 6: STRAIN BROTH. Remove the ribs from the Dutch oven and pour the broth through a strainer. Save the strained broth for serving.

STEP 7: SERVE. Optional - Serve with mashed potatoes, chopped parsley, roasted Brussels sprouts, and an Oatmeal Stout.