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.
Hickory Smoked Balsamic Vinegar
Ingredients
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
Instructions
Oven Method
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.
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Christina West
Author