Instructions: Of all the versions we tried, this was one of our favorites. The onions cook down to a jammy sweetness that is balanced by the bitterness of the beer, and the ribs kept their shape better in the covered Dutch oven. Served with soft polenta or mashed potatoes, this is a heavenly winter meal.

5 pounds meaty short ribs
Salt and freshly ground pepper to taste
2 to 3 tablespoons vegetable oil
3 large onions, cut into thick rings
2 cups baby carrots
4 cloves garlic, finely chopped
1 1/2 cups beer or ale
1 cup canned crushed tomatoes
1 teaspoon Dijon mustard
Season ribs all over with salt and pepper and set aside. Preheat oven to 325 degrees.

Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat.

Working in batches so you dont crowd the pan, brown the ribs on all sides, turning with tongs, 7 to 10 minutes per batch. As ribs are browned, place in a large Dutch oven or heavy oven-safe casserole with a lid.

Add remaining 1 tablespoon fat to skillet if needed. Lower heat to medium and saute the onions for 7 to 10 minutes or until browned, stirring frequently and watching to make sure they dont burn. Add carrots and saute 2 to 3 minutes.

Add the garlic and cook 1 minute longer. Add the beer, tomatoes and mustard.

Increase heat to high and simmer for 1 minute to blend flavors. Pour tomato mixture over short ribs and mix thoroughly.

Bake the ribs, covered, for 2 to 3 hours or until the meat is very tender, turning the ribs every 45 minutes. (Add more beer or a little water if the liquid cooks away.) Season with salt and pepper. Can be made ahead, refrigerated and degreased. Reheat before serving. and Suzanne Hamlin

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.