The following recipe uses a strong coffee stout to absorb the dense, grass fed flavor of Deer Run’s beef ribs and creates a rich, hearty broth that will ward off the chill of late Virginia winter. I used a bottle of Twisted Pine’s Big Shot Espresso Stout (see pic) to braise the beef. You can serve these ribs and the resulting stew by themselves or over a bed of grains. I used pearled barley prepared by toasting the grain in butter and spooning in chicken broth until moist but not mushy (similar to preparing a risotto). The result was a delicious homage to the bounty of the Old Dominion.