The fall off the bone succulence of braising meats is really hard to beat. This recipe puts the Beef Short Ribs into a delicious broth that includes a rich beer and cooks it in either an oven or a slow cooker.
2-3 pounds trimmed beef short ribs
¼ cup Tuscan Herb Olive Oil
1 large onion chopped
4 garlic cloves chopped
1/3 cup Hickory Smoked Balsamic Vinegar*
2 tablespoons tomato paste
2 cups stout-style dark beer
4-6 cups beef stock
Preheat the oven to 325 degrees Fahrenheit. Cover the ribs tightly with two layers of foil to prevent any steam from escaping. Roast 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.
*A delicious alternative is using Espresso Balsamic Vinegar instead of Hickory Smoked Balsamic Vinegar for richer flavor.