Hickory Smoked Balsamic & Beer Braised Beef Short Ribs
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
- 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 (for Oven Method, see Below), just big enough to hold everything comfortably, bone side up or stacked in a slow cooker.
- Add the chopped onion and garlic to the frying pan, and sauté until soft and golden, 5-7 minutes.
- Add the Hickory Smoked Balsamic Vinegar 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.
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.