Ingredients
- 2-3 lbs Beef Short Ribs, trimmed
- 2T The Olive Grove’s Super Premium Evoo, such as Coratina, Picual or Arbequina
- 1 large Yellow onion, chopped
- 4 cloves Garlic, finely chopped
- 1/3C The Olive Grove’s Chocolate, Espresso or Maple Balsamic Vinegar
- 2T Tomato paste
- 2C Dark beer, such as a Stout or Porter
- 4-6C Beef Stock
Directions
In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up, or stack them upright in a slow cooker.
Sauté the onion and garlic 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 oven to 325 degrees. Cover the ribs tightly and place in the oven for 3 hours.
Slow cooker method: Place the lid on the slow cooker and cook on low for 6-8 hours.
To finish, let rest in the cooking vessel for 15 minutes after cooking. Pile high on a serving platter, reserve the drippings. Place drippings in a small saucepan. Bring to a boil and then simmer for about 5 minutes to reduce and use as gravy, if desired.
Variations:
Blackberry Ginger Balsamic Vinegar and a lager
Fig, Pomegranate or Traditional 18 Year Style Balsamic Vinegar and Red wine in place of the beer.