Braised Short Ribs

Preheat oven to 300 degrees Season SHORT RIBS well with salt & pepper Heat a heavy oven proof pot (like a Dutch oven) and sear SHORT RIBS until browned on all sides - (except bone side) until golden brown - about 3-4 minutes total then remove & set aside Add CARROT, CELERY & ONION to the pot and cook until just beginning to soften, about 3 minutes, then add GARLIC and stir in to combine - cook another 2 minutes Add TOMATO PASTE and FLOUR to vegetables - stir well to combine and cook another minute or so Put in BEEF BROTH & GUINNESS, stirring well and bring to a boil - turn off heat and add ribs back to the pot long with the thyme Cover with lid, put in the oven and cook until fork tender - 2 1/2 to 3 hours Serve with the vegetables and some of the gravy/broth on anything, though cauliflower mash would be ideal.