3 tbsp Butter
3 lbs Beef short ribs, boneless, 2” cubes
4 oz Bacon, sliced and julienned
2 ea Spanish onion, medium, julienne
4 ea Garlic cloves, minced
1/4 c A.P. Flour
3 tbsp Light Brown Sugar
3 tbsp Apple Cider Vinegar
12 oz Belgian Dark Strong Ale
3 c Beef Stock
2 tsp Thyme, fresh
2 Tbsp Parsley, fresh
Salt & Pepper to taste

Melt butter in a dutch oven or heavy pot with a lid. Season meat with salt and pepper and brown on all sides, working in several batches if needed. Place meat aside.



Add bacon to pot and brown while stirring frequently. Add onions and garlic and sweat for several minutes until soft. Add four and stir to incorporate. Add brown sugar, vinegar, ale, stock, thyme, & parsley. Season with salt and pepper and return beef to pot. Bring to a simmer and place in 325° F oven. Cook for 1 1⁄2 - 2 hours, until meat is tender and can be broken with a fork. Serve over buttered egg noodles and with your favorite vegetables.