Beer & Balsamic Braised Beef Short Ribs

The teams playing in this year’s Superbowl have been decided so now it is time to plan your menu for game night. I have a delicious savory suggestion that is guaranteed to make your party the best on the block!

Beer & Balsamic Braised Beef Short Ribs—yes, you read correctly. I believe short ribs are seriously underrated. They are easy to prepare and are great for crowds.

Serves 4

What you will need: 

2-3lb trimmed beef short ribs

2 tbsp Patricia & Paul Robust Extra-Virgin Olive Oil

1 large Onion

4 garlic cloves

1/3 cup Patricia & Paul Espresso Dark Balsamic

2 Tbsp tomato paste

2 cups stout-style dark beer

4-6 cups beef stock

Preparation:

In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step; it should take about 10 minutes per batch. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up or stacked in a slow cooker.

Chop the onion and garlic, add to the frying pan, and sauté until soft and golden, 5-7 minutes. Add the balsamic and tomato paste to deglaze the pan, scraping any bits from the bottom. Pour this mixture over the short ribs. Add the beer and enough beef stock to completely cover the meat.

Oven Method: Preheat the oven to 325 degrees F. Cover the ribs tightly with two layers of foil to prevent any steam from escaping, and place in the oven for 3 hours.

Slow Cooker Method: Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.