Chipotle Braised Short Ribs

Ingredients
8 beef short ribs
2 teaspoon salt
1 teaspoon pepper
3-4 tablespoons flour
3 tablespoons vegetable oil
1 bottle dark beer
2 cups beef stock
3 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 – 2 Chipotle peppers, minced plus 2 tablespoons adobo sauce
1 onion sliced
6 garlic cloves minced

Method

Season the ribs with salt and pepper, then sprinkle the flour over the ribs evenly.
In a large Dutch oven, over medium-high heat, add the oil and heat it. Brown the short ribs on all sides. Turn heat to medium, add the beer, beef stock, brown sugar, cumin, paprika, chipotle peppers, onions and garlic and mix thoroughly scrapping the bottom of pan to release the flavorful bits attached to the bottom of the pan.  Taste liquid for flavor and add more seasoning as needed. Remember this broth is going to further season your meat. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid and serve.