Oven-Baked Short Ribs with Porter Beer Mop

Here's a recipe for oven-baked short ribs with a flavorful porter beer mop:

Ingredients: - 3 lbs (1.4 kg) beef short ribs - Salt and pepper to taste - 2 tablespoons vegetable oil - 1 onion, finely chopped - 4 cloves garlic, minced - 1 cup porter beer - 1 cup beef broth - 2 tablespoons tomato paste - 2 tablespoons brown sugar - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary Instructions: 1. Preheat your oven to 350°F (175°C). Season the short ribs generously with salt and pepper on all sides. 2. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until they develop a rich crust. Remove the ribs from the pot and set them aside. 3. In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until they become fragrant and slightly softened. 4. Pour the porter beer into the pot, scraping the bottom to deglaze and incorporate any browned bits. Let the beer simmer for a couple of minutes to reduce. 5. Add the beef broth, tomato paste, brown sugar, Worcestershire sauce, dried thyme, and dried rosemary to the pot. Stir well to combine everything. 6. Return the browned short ribs to the pot, making sure they're submerged in the liquid. If needed, add more beef broth or water to cover the ribs. 7. Cover the pot with a lid and transfer it to the preheated oven. Bake the short ribs for about 2.5 to 3 hours until they become tender and the meat pulls away easily from the bone. 8. Every 30 minutes or so, baste the ribs with the cooking liquid to keep them moist and flavorful. 9. Once the short ribs are done, remove them from the oven. Let them rest for a few minutes before serving. 10. Serve the oven-baked short ribs hot with the porter beer mop sauce spooned over the top. You can also serve them with mashed potatoes or roasted vegetables as a side. Enjoy your delicious oven-baked short ribs with porter beer mop!