SHORT RIBS SLOW COOKED IN IRISH-STYLE STOUT
Brown lightly-floured and seasoned short ribs in batches (don't crowd pan!) in a Dutch oven. Set aside. Render diced pancetta, add chopped onion, celery carrot. Deglaze with Irish-style stout, stir in small can of tomato paste. Add short ribs back to Dutch oven, pour in unsalted beef stock to just cover and cook, covered, in a 315 F oven until fork-tender. Mmmm.