Serves 3-4

Ingredients

3 lbs beef short ribs (4-6 bones)

6 carrots, peeled and sliced

2 medium onions, sliced

10 cloves garlic, whole

1/2 cup parsley, chopped

4 – 12 oz bottles of Sam Adams Irish Red Ale

1/3 cup brown sugar

1 tsp rosemary

8 cloves, whole

4 tbsp grapeseed oil (or vegetable oil)

salt and pepper to taste

Directions

Apply a liberal amount of salt, pepper and oil to the short ribs. Heat some oil in a heavy pot over high heat. Just as the oil begins to smoke add the short ribs, searing on all sides until brown. Remove the short ribs and set aside on a plate.

Reduce heat to medium-high then add the carrots, onion and garlic. Cook about 3 minutes stirring occasionally until translucent. Return the short ribs to the pot and add beer, brown sugar, parsley, cloves and rosemary. Bring to a boil then cover and reduce to a simmer. Cook until super tender, 3-5 hours.

Remove ribs and tent them with tin foil on a plate. Reduce the remaining liquid by half. Remove bones and puree the liquid. Strain and serve as a sauce over the short ribs. Serve on a bed of IPA Colcannon Potatoes.