Winter. Shit, it is still winter. But at least it is the perfect time for some slow cooking, especially long braising of tougher cuts of meat. I had piles of short ribs in the freezer and a whole afternoon, so I whipped up a batch of stout-braised short ribs. I used the Scannon Stout from Lolo Peak Brewing because, well, it is the closest brewery to the house.

Stout-braised Short Ribs 15 minutes 5 hours Recipes, Slow Cooked Ingredients 4 lbs. beef short ribs

2 cups stout

2 TBSP olive oil

1 yellow onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

6 garlic cloves, chopped

2 TBSP Tony Chachere Creole Spice blend

Salt and freshly ground pepper, to taste Instructions Season the short ribs generously on all sides with Tony Chachere Creole Spice blend In a cast iron Dutch oven over medium-high heat, warm the oil until almost smoking Brown the ribs on all sides, 3 to 5 minutes per side In the same Dutch oven over medium heat, add the onions, carrots, celery and garlic and cook until softened Season with salt and pepper Add stout to the vegetables Preheat an oven to 300°F Place the short ribs and vegetables to a Dutch oven Cover the pot and transfer to the oven and bake until the meat is very tender, 4-5 hours Serve immediately. Serves 8. 6.1.5 RaddCooking.com