1 lb Beef Short Ribs
1 tsp salt
1/2 tsp black pepper
2 Tbsp flour
2 Tbsp oil, butter or lard
1 medium onion, sliced
1 clove garlic, crushed
12 oz stout beer
1 cup of beef stock
Season the short ribs with salt and pepper, then dredge in flour until coated.
Heat oil of choice in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, (about 5 minutes per side).
Remove the meat from the skillet and set aside. Add the onion and garlic to the skillet; cook until onion is tender, about 5 minutes.
Pour the beer in to the skillet. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.
Return the ribs to the skillet and pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Serving suggestions: Serve over mashed potatoes and with a side of sauteed or roasted vegetables.