Servings: 4 to 6 serivings

3 pounds boneless beef short ribs, trimmed 3 pounds boneless beef short ribs, trimmed
Kosher salt and ground black pepper Kosher salt and ground black pepper
10 bay leaves 10 bay leaves
8 medium shallots, halved and sliced 8 medium shallots, halved and sliced
12 ounce bottle amber ale OR brown ale OR 330-ml bottle Trappist ale (see note) 12 ounce bottle amber ale OR brown ale OR 330-ml bottle Trappist ale (see note)
½ cup Dijon mustard ½ cup Dijon mustard
¼ cup lightly packed fresh dill, chopped ¼ cup lightly packed fresh dill, chopped

In a 13-by-9-inch baking dish, season the ribs with 1 tablespoon salt and 1 teaspoon pepper. Tuck in the bay and shallot, then add the beer. Cover tightly with foil and bake at 325°F for 2½ hours.
Remove from the oven and increase the temperature to 425°F. Spread the mustard over the ribs and cook, uncovered, until the mustard has browned, about 30 minutes.
Remove and discard the bay. Skim off and discard the fat from the surface of the liquid, then season with salt and pepper.
Serve with sauce, sprinkled with dill.

A full-flavored, medium-bodied beer such as Fat Tire Amber Ale or Newcastle Brown Ale works well here. Or if you’re willing to spend a little more, try a Belgian Trappist ale such as Chimay. Serve the ribs with spaetzle, egg noodles, mashed potatoes or crusty bread.  A full-flavored, medium-bodied beer such as Fat Tire Amber Ale or Newcastle Brown Ale works well here. Or if you’re willing to spend a little more, try a Belgian Trappist ale such as Chimay. Serve the ribs with spaetzle, egg noodles, mashed potatoes or crusty bread.