INGREDIENTS

• 2 tablespoons dark brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 2 teaspoons salt, plus more to taste
• 3 pounds bone-in short ribs, cut into 4-inch pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 3 medium carrots, chopped
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 cup beef or chicken stock
• 1 (12-ounce) bottle brown ale or porter
• 1 (28-ounce) can whole tomatoes, with juices

HOW TO MAKE IT

1. In a small bowl, combine the brown sugar, smoked paprika, curry powder, cumin, and salt. Sprinkle the short ribs on all sides with the seasoning mixture.
2. Place a 5.5-quart STAUB Dutch oven on the STAUB Multicooker and choose the Browning setting. Set the browning time to 30 minutes and cover to preheat.
3. When done preheating, add the oil and brown the short ribs in two batches on all sides, 6 to 7 minutes per batch. Remove to a plate.
4. Add the onion, carrots, and celery and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another 30 seconds, or until aromatic.
5. Choose the Braise setting and set the time to 1 hour. When preheated, add the bay leaf, stock, beer, and tomatoes, and bring to a boil. Nestle the short ribs into the braising liquid along with any accumulated juices, cover, and cook for 1 hour.
6. Choose the Slow Cook High setting and cook 3 hours, until tender. (You can leave the stew on Keep Warm setting at this point and continue with remainder of recipe when you are ready to serve.)
7. Just before serving, skim off some of the excess fat then choose the Braise setting and set the time for 15 minutes. Braise, covered and stirring occasionally, until the sauce is a velvety texture and some of the meat is starting to fall off the bone.
8. Divide the short ribs among bowls and serve with a heaping spoonful of the braising sauce.