Pub Short Ribs
From a cookbook that I have used a few times, after having bought it in one of those it's-such-a-good-deal and the-photos-are-so-pretty moments: Braises and Stews, by Tori Ritchie.David Sedaris comes to mind) by realizing that the chapter where the recipe resides is all on beef. So, for those of you may also not have known, these are beef short ribs, and so tender that they are breaking apart into their own little bit-size pieces. Glorious.
I used a regular onion because I didn't want to spend my one red onion on a slow cooker recipe, and I used not a porter or stout but some random dark beer of moderate quality that I had had in my fridge for, like, a year. I don't drink the stuff. But it was marvelous what it did for the flavor of the sauce!
Highly recommended, book and recipe. Now that it's really getting chilly, DC, go to!