Stout Braised Short Ribs

1. Season the short ribs with salt on all sides. Heat the oil in a large, heavy-bottom pot over medium-high heat. When the oil is hot, work in batches to sear the short ribs on all four sides (you want to hear a sizzle so the meat forms a crust). Transfer the ribs to a plate and repeat until all of them are seared.
2. To the same pot, add the onions, carrots, celery, fennel, and leeks. Cook until soft and slightly brown. Add the garlic, coriander, and caraway seeds. Cook for another 2 minutes. Stir in the tomato paste until well combined. Let cook for a couple of minutes. Stir in the stout beer and bring to a boil. Let simmer for 5 minutes. Add the short ribs back to the pot. Add the beef stock, thyme, and bay leaves.
3. Bring to a simmer. Cover the pot and let the short ribs braise for 2 ½ hours on low heat. Remove the cover and continue to simmer for another 30 minutes.

White Cheddar Potato Mash

1. Add the potatoes to a large pot and cover with cold water. Bring the water to a boil and add in a large pinch of salt. Reduce the heat to medium-low and simmer the potatoes until tender. Drain the potatoes.
2. Return the potatoes to the pot and use a potato masher to mash the potatoes, leaving them with a good amount of texture. Over low heat, stir in the milk and honey. Add the cheddar cheese and butter. Let melt. Season the potatoes with salt and freshly cracked black pepper to taste.
3. Serve the short ribs over the potato mash with all of the vegetables and sauce from the braise.