Short ribs braised in stout get extra flavor from garlic, shallots, carrots, mushrooms and chestnuts. Recipe below.

Beer and I don’t have a happy history. I love wine. I love cocktails. But I’ve never acquired a taste for the suds. When my brother was living in England, I visited him for a month once, during which we drank in approximately all the pubs in England, Scotland and Wales. Also during which I suffered through countless pints of stuff that was not only beer, but was thick, dark and room temperature—you could actually taste it fermenting in your mouth. My brother, of course, was in heaven. Continue reading “Beef meets beer goggles: Beer-braised Beef Short Ribs” →