Cooking with Beer, Version 1.0: porter-braised short ribs

It was all of about 15 degrees out today. That's cold, there's no other way to put it. Braised meat was a very good idea.

About a year ago I made a recipe for short ribs braised in coffee, wine and chilies from Mark Bittman. Hmm, I thought. What if I replaced the coffee with a nice porter, the peppers with some herbs? Thus this recipe was born.

Here it is, video to follow.

Short ribs braised with porter and rosemary

8 small short ribs (aprox. 3 lbs.)
1 large onion
3 cloves (or more) garlic
3 sprigs rosemary
1 bay leaf
1/2 cup beef stock
2 (-ish) 12 oz. bottles of porter
olive oil for browning
salt and pepper

1. Roughly slice onion. Crush garlic cloves. Meanwhile, heat oil in large, high-sided pan (with lid) or dutch oven, and preheat the oven to 300.

2. Liberally season short ribs. Brown the ribs -- really brown, be patient -- in hot oil on all sides.
3. Remove ribs to plate. Drain a bit of the fat from the pan. Add onions and garlic, cooking over medium heat until soft. Toss in some salt and pepper, too. Don't be stingy.
4. Add stock, beer, rosemary and bay leaf. Bring to a slow boil. Return ribs to pan.
5. Put it in the 300 degree oven for about 3 to 3 1/2 hours, or until ribs are super tender.