It is important to generously season the short ribs with salt and pepper on all sides. Heat a large Dutch oven over high heat and add enough olive oil to coat the bottom of the pan. Once the oil is good and HOT, begin to brown the short ribs on all sides, in batches. This can take up to 12-15 minutes per batch. Be patient; this is a really special part of the cooking and seals in the flavors of the meat. Do not place ALL of the ribs in at once, that will cause them to steam rather than sear. I usually sear 5-6 ribs at a time. Transfer the browned ribs to a platter, set aside. Contiue with the remaining ribs.
Preheat your oven to 325 degrees. After all the ribs have been browned and transferred to a plate, turn the heat down to medium and pour off most of the oil. Try to leave just about a tablespoon of the oil & fat. This is perfect for sauteeing the onions and garlic in next. Starting with the onion, add to the pan, season with salt and pepper. Cook until they are softened and slightly browned, usually 8-10 minutes. Your kitchen will start to smell SO good. Then add the garlic and sautee for a few minutes. Then add the tomato paste, and continue cooking for another few minutes. I use a wooden spoon to stir these ingredients together. Add the vinegar, Worcestershire sauce and beer. Scrape any bits from the bottom of the pan to loosen and incorporate into the sauce.
Return the browned ribs to the pot and add enough beef stock to just cover the ribs. Bring the liquid to a simmer, then turn off the heat. Carefully cover the pot with tinfoil, then place on the lid. This extra layering with keep the meal from losing too much liquid.
Bake for 3 hours. 3 hours!! You can watch a movie, fold some laundry, correct the kids homework...
Remove from the oven and let rest for about 15 minutes, uncovered.
Enjoy this dish over creamy polenta or risotto with a glass of Fritz 2014 Estate Malbec.
Cheers to shortribs, beer and malbec!