This is some serious slow-cooker goodness. Autumn comfort food at it’s finest.

(makes 4 servings)

Ingredients

4 individual English cut short ribs, about 4 to 6 oz each

Salt and pepper, to taste

2 tablespoon Canola oil, plus more if needed

1 medium onion, sliced

Cajun or Creole seasoning, to taste

2 to 3 garlic cloves, sliced or minced

2 tablespoons tomato paste

6 to 8 oz dark porter beer or stout

Fresh thyme or rosemary

2 to 3 bay leaves

About 1 cup (8oz) beef stock (lowest sodium possible), plus more if needed

2 tablespoons corn starch

Chopped chives or parsley to garnish

Instructions

Season short ribs with salt and pepper on all sides to taste.

Heat Canola oil in a large sauté pan over medium heat.  Add short ribs and cook until browned, about 4 to 5 minutes per side.  Place in slow cooker.

In the same pan, add sliced onions, and more Canola oil if needed.  Season with salt, pepper, and Cajun or Creole seasoning, to taste.  Stir and cook until softened and lightly browned, about 6 to 7 minutes.

Add in garlic and tomato paste.  Stir and cook until combined, about 1 more minute.  Pour onion mixture over short ribs in slow cooker.

Pour the dark porter or stout into slow cooker with the ribs.  Add thyme or rosemary, and the bay leaves.  Cover and cook on low for about 6 to 8 hours, or on high for about 4 to 5 hours, or until softened and nearly falling apart.

Remove short ribs to a platter and keep warm.  Remove and discard herbs and bay leaves.

Strain braising liquid into a fat separator.  Add beef stock (if necessary) to make 2 cups liquid.

Set a medium saucepan over medium-high heat.  Add in de-fatted braising liquid and bring to a simmer.

Stir 2 tablespoons beef stock together with cornstarch in a small bowl to make a slurry.  Whisk into simmering braising liquid and stir to thicken.  Strain if necessary to remove any lumps that may form.

Place short ribs on a plate over mashed potatoes, grits, cooked rice, or noodles.  Drizzle sauce over top, garnish with chopped chives or parsley, and serve right away.