Yeungling Hoisin Beef Short Ribs

3 lb meaty beef short ribs on the bone, about 2-3 inch pieces
1 large onion, diced
3 carrots, peeled and quartered
2 cloves garlic, minced
1-inch piece fresh ginger, minced
1/4 cup tomato paste
1 tsp cinnamon powder
1/4 cup hoisin sauce
1-2 tsp Sriracha or Tabasco sauce, to taste
1 Tbsp fish sauce (nam pla)
1 can Yeungling beer

Preheat oven to 375F.  In a 4-quart Dutch Oven, brown the ribs in two batches in a bit of vegetable oil, browning all meaty sides of each rib.  Set ribs aside in a bowl. 

In same pot, brown the onions and carrots for 10 minutes.  Add the garlic and ginger and cook another 2-3 minutes.  Remove veggies to meat in bowl.  Add the tomato paste to the pot and heat through for a few minutes to brown a bit.  Add the remaining ingredients and return the meat and veggies to the pot.  Add a bit of water if necessary, just to almost emerge the ribs in liquid.

Bake ribs for an hour. Stir, and adjust liquid level if necessary. Bake another half hour, or until meat is tender and just about to fall off bone.

Serves six.