Ingredients:

1/4 cup packed dark brown sugar
1 tablespoon mild paprika
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 tablespoon black mustard seeds
4 to 41/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks, chopped
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
3 bay leaves
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth
2 (12-oz) bottles stout such as Millstreet Coffee Ale
2 (14oz) cans diced tomatoes

Method:

Put oven rack in lower third of oven and preheat oven to 375°F.

Stir together brown sugar, paprika, cumin, pepper, salt, and mustard seeds in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, covered over night.

Brown ribs over an open flame until thoroughly browned.

Heat oil in pot over high heat then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, ale, and tomatoes with their juice, then add ribs with any juices and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Strain braising liquid and reduce to a sauce consistency.