Beer-Braised Short Ribs

• 1.5 lbs. bone-in English-cut beef short ribs
• Kosher salt and freshly-ground black pepper
• 2 Tbsp. vegetable oil
• 0.25 lb. bacon, cut into 1-inch pieces
• 1 large shallot, cut crosswise into 0.5-inch rounds
• 2 tsp. tomato paste
• 8 oz. Guinness stout
• 1 Tbsp. red wine vinegar
• 0.5 cup beef stock

Pre-heat your oven to 350°F.

Trim any excess fat off the ribs and season them on all sides with salt and pepper. In a large, heavy-based, oven-proof pot, heat 2 Tbsp. vegetable oil until very hot. Working in batches if necessary so as not to crowd the pan, brown the ribs well on all sides, adding more oil if needed. Remove the ribs from the pan. Pour off the rendered fat, but don't clean the pot.

Add the bacon and cook until most of its fat has rendered, (maybe 5 minutes). Add the onions and cook until lightly browned, (6 minutes). Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar, and beef stock.

Put the short ribs back into the pot, and bring the liquid to a boil. Cover the pot and cook the ribs in the oven until they are tender enough to pull apart with a fork. This will take about 2 hours and 15 minutes.

Take the lid off the pot and continue cooking the ribs for an additional 15 minutes, uncovered.

Turn off the oven and take the pot out. Transfer the ribs to a covered casserole dish. Put them back in the oven, covered, with the heat off, to keep them warm.

Degrease the cooking liquid by dabbing the surface with folded paper towels a couple of times. Bring the liquid back to a boil and cook until it is reduced by half. Meanwhile, make mashed potatoes.

Divide the ribs among serving plates, add a large spoonful of mashed potatoes and top with some of the reduced cooking liquid, with its bacon and onions .