Bone-in short rib, browned hard then braised low over smoked tomato and dark beer until it falls off the fork.
Season the short ribs generously with salt and pepper. Sear in oil over high heat in a heavy Dutch oven until deeply browned on all sides, about 8 minutes total. Remove and set aside.
Lower the heat, add the onion, and cook until softened, about 6 minutes. Add the garlic and smoked paprika and cook 1 minute more, until fragrant.
Pour in the beer, scraping up the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Stir in the tomatoes, stock, and bay leaves. Return the ribs to the pot, nestling them into the liquid. Cover and transfer to a 325°F oven for 2 to 2.5 hours, until the meat is fork-tender.
Remove the ribs and let the braising liquid simmer uncovered on the stovetop for 10 minutes to thicken slightly. Discard the bay leaves.
Spoon the sauce generously over the ribs. Serve over mashed potatoes, grits, or the skillet cornbread from our breakfast category.
Bone-in thighs rendered until the skin shatters, finished in the oven, with a pan sauce built from the drippings.
Pat the chicken thighs completely dry and season both sides generously with salt and pepper. Preheat the oven to 425°F.
Heat the oil in a large oven-safe skillet over medium heat. Lay the thighs skin-side down and cook undisturbed for 10–12 minutes, until the skin is deeply golden and mostly rendered.
Flip the thighs, add the garlic and thyme to the pan, and transfer the whole skillet to the oven. Roast 15–18 minutes until the internal temperature reaches 175°F.
Move the thighs to a plate to rest. Set the skillet back over medium heat on the stovetop.
Add the butter and stock to the skillet, scraping up any browned bits. Simmer 2–3 minutes until slightly thickened, then stir in the lemon juice.
Spoon the pan sauce over the rested chicken and serve hot.