Southwest Short Ribs

• 4 8-ounce beef short ribs, trimmed
• 1 Tbs. vegetable oil
• 1 onion, diced
• 3 ribs celery, chopped
• 1 bay leaf
• 1 clove garlic, minced
• 1 jalapeno, chopped
• 1 teaspoon ancho chili powder
• 1/4 cup tequila
• 1 cup canned crushed tomatoes
• 1 cup light beer
• 1/2 lime, juiced
• Fresh cilantro, chopped

1. Preheat the oven to 325.
2. Heat the oil in a large stockpot or dutch oven. Season the ribs with salt and 1 tsp. pepper, then cook in batches - being careful not to crowd the pan - until browned on all sides (3 to 4 minutes per side). Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
3. Add the onions and celery to the pan. Season with a pinch of salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetable are soft, 6 to 8 minutes. Add bay leaf, garlic, jalapeno, and chile powder. Cook for 1 minute.
4. Deglaze the pot with tequila, stirring to scrape up any browned bits on the bottom of the pot. Cook for 1 minute, or until reduced to about 2 Tbs.
5. Add all the ribs back into the pot. Pour the tomatoes and beer and 1 cup water over the ribs. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs occasionally, until they are fork tender, about 3 hours.
6. Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and stir in the lime juice. Sprinkle with chopped cilantro.

short ribs, vegetable oil, onion, celery, bay leaf, clove garlic, ancho chili powder, tequila, tomatoes, light beer, lime, fresh cilantro

Taken from food52.com/recipes/8642-southwest-short-ribs (may not work)