Ingredients:

• 1-1 ½ lbs. Boneless beef short ribs
• Salt
• Freshly ground black pepper
• 2 Tbsp olive oil
• 2 cloves garlic, peeled and minced
• ½ yellow onion, peeled and diced
• 1 celery rib, diced
• 1 carrot, peeled and diced
• ⅔ cup beef stock
• 1 sprig fresh rosemary
• 2-3 fresh thyme sprigs
• 12-oz. Irish stout

Method

1. Pat the short ribs with paper towels to dry, and season generously with salt and pepper. 
2. In a Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot and just begins to smoke, add the short ribs. Sauté the short ribs, turning until well-browned on each side. Remove the ribs to a plate.
3. Add two cloves of minced garlic and half a diced onion to the Dutch oven and sauté until lightly browned, stirring frequently for about two to three minutes.
4. Add a diced celery rib and a diced carrot and continue to cook, stirring frequently for five more minutes.
5. Pour 2/3 cup beef stock into the Dutch oven and stir, scraping up the brown bits from the bottom of the pan (this is called deglazing).
6. Add the ribs back to the Dutch oven, along with 1 rosemary sprig and a couple of thyme sprigs, plus 12 ounces Irish stout, and stir. Bring the stew to a simmer and cook, uncovered, for 20 minutes.
7. While the stew cooks on the stove, preheat the oven to 380 degrees.
8. Tightly cover the Dutch oven or pot and place it in the preheated oven. Allow the beef to braise until tender, about 2 hours.
9. Remove the Dutch oven from the oven and discard the herbs. Taste for seasoning, and add salt and/or pepper as needed.

Serve with a crisp green salad, Irish soda bread, mashed potatoes, or pasta like mac n’ cheese.