Guiness-Braised Short Ribs

• 2 1/4 lbs beef short ribs with bones, lean (about 5 ribs)
• kosher salt
• olive oil
• 1 large onion, chopped
• 1 celery rib, diced
• 2 (12 ounce) cans Guinness stout
• cracked black pepper
• 1 tablespoon garlic powder
• 3 fresh bay leaves

1. Add olive oil to a large, heavy-bottomed pot, and set the heat to medium high. Put the short ribs in the pot.
2. Sprinkle the ribs with a little kosher salt, and brown them evenly on all four sides. Each should have a crust.
3. Add onion and celery and stir to distribute them.
4. Add Guiness and stir with a wooden spoon, scraping up any browned bits.
5. Add bay leaves, black pepper, and garlic powder, and stir to combine.
6. Increase the heat to high until the liquid comes to a boil.
7. Lower the heat to low, and cover the pot tightly.
8. Check after about 15 minutes to be sure the liquid is at a low bubble; decrease the heat further if boiling more rapidly.
9. Cook at this low bubble for about 3 hours (or in 300 degree oven for about 2-1/2 hours).
10. Skim off extra fat from the top of the mix when cooking is finished.
11. Serve as desired, perhaps with sauerkraut and noodles or baked potatoes.

lean, kosher salt, olive oil, onion, celery, stout, cracked black pepper, garlic, bay leaves

Taken from www.food.com/recipe/guiness-braised-short-ribs-510720 (may not work)