This dish is my go-to cozy, comfort dish as the weather becomes chilly. A quick sauté of the ribs and then a slow bath in a beer-onion sauce make this dish truly hearty and delicious. Short ribs come from the chuck portion of the cow and are cooked in many ways, but long braising brings a tenderizing effect that also results in a rich and intense flavor.
Most short ribs you find at the market are already cut into individual pieces. You can also find them sold as pieces that have been cut across the bone into thick or thin crosscut slices. Some meat departments offer boneless short ribs as well. If you prefer boneless short ribs, decrease the meat amount to 3 1/2 pounds.
