Braised Short Ribs
Courtesy of Brian Houlihan
Bia Bistro Restaurant, Cohasset, MA
Season short ribs with salt & pepper, rosemary, thyme and oregano. Pan sear them in a pan. Deglaze the pan with some Guinness Stout, a little red wine and veal stock. Braise for about an hour and 1/2 to two hours. Close to the end of cooking, add some pearl onions and mushrooms. Serve as a stew.
