OK, we promise. This will be our last braise of the winter season. With the relatively warm weather we’ve had, one might think that our Dutch ovens have gone into hibernation until next year. But as with death, taxes, and Marion Barry’s cocaine use, another cold snap is inevitable. What’s more, DCist is willing to bet that a few of our readers received some porcelain-enameled steel in their stockings over the holidays. So, when we encountered the Guinness-braised short ribs at Jackie’s Restaurant, we knew we’d found our inspiration for the perfect recipe with which to break in those new Dutch ovens.

Paired with thick-cut steak fries, this classic is given a simple and hearty interpretation at the Silver Spring venue. But don’t let that stop you from giving your braise a more elegant touch. Finishing your sauce with a gremolata (a blend of anchovies, lemon zest, garlic and parsley) adds brightness and earthiness to an already robust sauce. Sweetened with apples and cream, a celery root puree rounds out the flavors perfectly and becomes less of a side and more of a condiment. With this dish in your repertoire, you’ll be ready when the winter chill returns.