4 beef short ribs, 3 inch cut
1 medium yellow onion, diced
2 carrots, peeled and diced
1 fennel bulb, diced
2 celery stalks, diced
1 bottle, dark beer
1 tablespoon tomato paste
1 quart water
2 bay leafs
1 pinch saffron
1. Season the short ribs with salt and pepper and brown well in a heavy pot, drain fat.
2. Add the vegetables and saute for a few minutes, add the rest of the ingredients.
3. Bring to a boil then turn down to a gentle simmer, cook for about two hours while skimming the fat off the surface as needed.
4. Remove the meat and vegetables to a plate when done and tender, boil the braising liquid till it thickens, then return the meat and vegetables to the sauce. Check for seasoning and adjust if necessary.
Serve with buttered pasta or mashed potatoes, I used boiled potatoes and a garnish of fennel germolata for added texture and flavor.
Note: gremolata is a garnish of chopped parsley, lemon zest and garlic