Source: Chef Tony Baker of Montrio, Monterey, CA.

Serves: 4

Ingredients

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean, boneless-beef short ribs
1/4 cup oil
3 Celery stalks, sliced
1 chopped Onion
1 chopped Carrot
4 chopped garlic cloves
1 tablespoon tomato paste
1 tablespoon chopped fresh thyme leaves
1/2 cup stout
1 tablespoon sherry vinegar
1 quart beef broth

Directions

Preheat oven to 300°F. In pie plate or large shallow bowl, stir together flour, salt and pepper. Add beef and coat on all sides.

In large Dutch oven or sauce pot over medium-high heat, heat oil; add meat and brown well on both sides. When browned, lift meat from pan and set aside. Add Celery, Onion, Carrots and garlic. Cook and stir until browning begins, about 5 minutes; stir in tomato paste and thyme.

Add sherry vinegar and stir to lift crusty bits from bottoms of pan. Return meat to pan and stir in stout. Simmer until stout is reduced by half; add beef broth. Cover and braise in oven until meat is very tender, about 3 1/2 hours.

To serve, lift meat out of pan to a plate, cover with foil and set aside to keep warm. Strain juices from pan and discard vegetables. Return juices to pan and boil until reduced by about half. Taste juices and season with salt and pepper, if needed. Return meat to juices and serve. Serve with Roasted Garlic Cauliflower Mash (See Ocean Mist recipe).