Guiness-Braised Short Ribs - cooking recipe

Ingredients

2 1/4 lbs beef short ribs with bones, lean (about 5 ribs)
kosher salt
olive oil
1 large onion, chopped
1 celery rib, diced
2 (12 ounce) cans Guinness stout
cracked black pepper
1 tablespoon garlic powder
3 fresh bay leaves

Preparation

Add olive oil to a large, heavy-bottomed pot, and set the heat to medium high. Put the short ribs in the pot.
Sprinkle the ribs with a little kosher salt, and brown them evenly on all four sides. Each should have a crust.
Add onion and celery and stir to distribute them.
Add Guiness and stir with a wooden spoon, scraping up any browned bits.
Add bay leaves, black pepper, and garlic powder, and stir to combine.
Increase the heat to high until the liquid comes to a boil.
Lower the heat to low, and cover the pot tightly.
Check after about 15 minutes to be sure the liquid is at a low bubble; decrease the heat further if boiling more rapidly.
Cook at this low bubble for about 3 hours (or in 300 degree oven for about 2-1/2 hours).
Skim off extra fat from the top of the mix when cooking is finished.
Serve as desired, perhaps with sauerkraut and noodles or baked potatoes.