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1
If your short ribs are not already cut into one-bone segments, cut them apart. Salt and pepper them well, and dredge in flour to coat.
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2
Brown short ribs a few at a time in a large Dutch oven. Remove to a plate when they're well browned, until all are browned.
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3
While ribs are browning, peel and slice onions into half-moons. You can add a few cloves of garlic if you wish. Braised meat is never harmed by the addition of garlic.
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4
Cook onions in the same pot until they begin to caramelize and turn a light gold in color.
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5
Add a bottle of Newcastle to deglaze the pot. Once that's well stirred and about to come to a boil, add back the ribs.
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6
Reduce heat to a simmer and cook for three or four hours. Check periodically to see if more liquid is needed; add more Newcastle as required. You probably bought a six-pack, so be generous.
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7
When meat gets to the fork-tender stage, add Dijon and brown sugar. Simmer for at least another hour before serving.
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8
Serve over buttered egg noodles. If you're finicky, you can remove the bones, which should just slip away from the meat, before serving. Serve with a hefty whole-wheat kind of bread, or maybe even pumpernickel, and the rest of the Newcastle. Pickles and olives do not go amiss with this.
