Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

Heat oven to 275ºF. Prepare polenta according to package directions.

Melt 2 tablespoons butter into 2 tablespoons olive oil in a Dutch oven.

Add 2 cups flour to a bowl and generously salt and pepper,. Stir to combine. Dredge short ribs in flour and brown in Dutch oven in batches, 2–3 minutes each side. Set ribs aside.

Deglaze pan by pouring beer into pan and scrape up brown bits. Return meat to pan, cover, and transfer to oven for 3–4 hours.

Remove meat from pan and shred from the bones. Set aside.

In a cast iron skillet, melt remaining butter and olive oil over medium heat. Add mushrooms and stir to coat. Leave alone for a few minutes, then stir periodically until tender.

Sprinkle mushrooms with remaining 1/4 cup flour and stir for about 1 minute. Add consomme, bring to a boil, reduce heat and simmer for about 10 minutes or until thickened.

Add meat and any cooking liquid back into pan and cook until heated through. Serve over polenta and garnish with parsley if desired.