Last night was braised beef short ribs.
I dusted the ribs with a mixture of flour, ground cumin, smoked paprika, and garlic powder. Browned all sides in the dutch oven with olive oil.
Made a braising liquid that included a mushroom liquer (beef stock and dried hen of the woods mushrooms), a Yeungling black and Tan stout beer, and beef stock. Added three bay leafs, a bowl full of peeled garlic and chopped onion.
Covered the Dutch oven and into a 325 deg oven for 2 and a half hours. I added carrots and continued cooking. Livie cleaned and halved some Brussel sprouts that got mixed with minced shallots, olive oil and bacon pieces. Increased the oven temp to 350 and put in the Brussel sprouts. Cooked them covered for about 25 mins then uncovered for 15 to 20 mins. The meat fell off the bone and the garlic cloves were creamy with that roasted garlic nutiness. Served these with the beef and mashed potatoes.