Ingredients:

• 4 lbs. beef short ribs
  
• 2 tbsp olive oil
  
• 1 large onion, chopped
  
• 3 carrots, chopped
  
• 3 celery stalks, chopped
  
• 4 cloves garlic, minced
  
• 1 cup Kingsville Brewery Barrel Aged Stout
  
• 2 cups beef broth
  
• 2 tbsp tomato paste
  
• 1 tbsp herb du Provence seasoning
  
• 1 tbsp dried rosemary
  
• 2 bay leaves
  
• 2 tbsp Worcestershire sauce
  
• Salt and fresh ground pepper to taste
  
• Fresh chopped parsley for garnish
  

Instructions:

• Preheat oven to 350degF(175degC). Season ribs with salt and pepper
  
• Heat olive oil in a large ovenproof Dutch oven or heavy pot over medium heat, sear the ribs on all sides until browned, remove from pot and set aside
  
• In the same pot, add chopped onions, carrots and celery until softened (about 5 min). Add garlic and tomato paste and cook for additional 1-2 minutes
  
• Pour in beer, scraping up any browned bits from pot, bring to a simmer for 3-4 minutes
  
• Add broth, Worcestershire sauce, seasonings and bay leaves. Stir well
  
• Return short ribs to the simmering pot
  
• Cover tightly with lid or foil, transfer to the oven. Braise for 3-3.5hrs or until meat is tender and falls off the bone with little effort
  
• Remove ribs from broth, and thicken sauce (if needed) with a cornstarch slurry or continue to simmer until reduced to a gravy
  
• Serve short ribs on a bed of buttery mashed potatoes, drizzled in gravy and garnish with fresh parsley