Dinner tonight: beer-braised short ribs

This has been extemporaneous, like most of my best recipes.

I browned the short ribs in olive oil with black pepper, crushed red pepper, and leeks. I then poured in several amber lagers, some julienned carrots, turnips, and parsnips, bay leaf, paprika, and molasses. To be served over the polenta I'm starting now.

I love my wife, and she deserves to come home to a hot meal. Will report on how it goes.