1. Preheat oven to 300°F (150°C)

2. In a large Dutch oven heat 2 tablespoons (30 g) butter over medium-high heat

3. Sear beef short ribs until browned on all sides about 5 minutes per side

4. Remove ribs from pot and set aside

5. Add another 2 tablespoons (30 g) butter to the pot

6. Add sliced onions and cook until caramelized stirring occasionally about 20 minutes

7. Add minced garlic and cook for 1 minute

8. Add porter beer beef broth soy sauce brown sugar and black peppercorns to pot

9. Stir to combine scraping bottom to release browned bits

10. Return beef short ribs to pot cover and transfer to preheated oven

11. Braise ribs for 2.5 hours or until tender and falling off the bone

12. While ribs braise trim Brussels sprout ends and cut in half

13. In a large skillet heat remaining 2 tablespoons (30 g) butter over medium heat

14. Add Brussels sprouts and cook stirring occasionally until caramelized and tender about 20 to 25 minutes

15. Season with salt and black pepper to taste

16. In a small skillet toast hazelnuts over medium heat stirring frequently until fragrant and lightly browned about 5 minutes

17. Place braised beef short ribs on a plate

18. Spoon caramelized onions and sauce over top

19. Serve with sautéed Brussels sprouts and toasted hazelnuts

20. Garnish with chopped fresh parsley if desired

21. Serve with a glass of mulled wine for a cozy winter evening