Mead Braised Short Ribs

1. Wash Up!

2. Sear the short ribs: Heat the oil in a large Dutch oven with a lid over medium heat until shimmering. Season the short ribs on all sides generously with salt and pepper. Working in batches so as not to overcrowd the pan, add the ribs and sear on all sides until a gorgeous brown (about 2 minutes per side). Remove from the pan and place on a plate while searing the remaining the ribs. Pour off all the rendered fat from the pan.

3. Add the vegetables and herbs: Add the onions and carrots to the pan and sprinkle with salt and pepper. Return the seared short ribs to the pan, nestling them among the vegetables. Add the garlic and herbs.

4. Mix braising liquid: Whisk together the hot honey and mead or bear in a medium bowl. Pour the mixture over the ribs and vegetables (it won’t be enough to cover them).

5. Cook the ribs: Cover the pan tightly with the lid and bake for 2 hours. After 2 hours, raise the oven temperature to 400°F, and bake until the liquid becomes slightly syrupy and the meat is very tender (about 40 to 50 minutes). Skim off as much fat as you can before serving.

To Serve: Serve over warm grits or mashed potatoes and garnish with the minced parsley. Or serve straight from the pan with grits or potatoes on the side.

Pro Tip: To remove all the fat before serving, make the dish one day ahead of time. Cool to room temperature and place in the refrigerator. The next day the fat will easily lift off the surface. Reheat in the oven over a low temperature (300°F) for about 1 hour before serving.

Table Talk: What is the coziest scent coming out of your kitchen?