Guinness Braised Short Ribs

Preheat the oven to 350°F.

Combine brown sugar, ground coffee, paprika, cumin, black pepper and salt in a shallow bowl.

Rub the short ribs in the spice mixture until all sides are coated.

Heat 2 tablespoons olive oil in a large dutch oven on the stove over medium-high heat.

When the oil is hot, add the seasoned short ribs and sear on all sides, until browned.

Once browned, remove the short ribs from the pan and set aside.

Add the remaining tablespoon of olive oil to the pan and add the onions, garlic, carrots, parsnips, celery and ginger to the dutch oven.

Once the vegetables are tender, add the tomato paste and cook for 1-2 minutes.

Pour in the Guinness and beef stock. Use a spatula to scrape up any browned bits left behind in the pan from the short ribs.

Place the short ribs back in the dutch oven and add the bay leaves.

Place a tight-fitting lid on the dutch oven, or if you do not have a lid, cover tightly with foil.

Remove from the stove and place in the preheated 350°F oven for 2 hours.

After 2 hours, remove from the oven and serve.