These tender short ribs are cooked in a lightly-spicy and rich marinade that everyone will be wanting the recipe for! Pair these ribs with our creamy Butter Olive Oil Polenta for a tasty main dish!
Chipotle Olive Oil and Espresso Balsamic Braised Short Ribs
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In a pan, brown the short ribs on all sides in the Chipotle 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, bone side up. Alternatively, stack ribs in a slow cooker.
Chop the onion and garlic and sauté in the frying pan for 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°F. Cover the pan to prevent steam from escaping, and place in the oven for 3-4 hours or until the ribs are fork tender.
SLOW COOKER METHOD Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.
Prefer something a bit spicier? Try our Red Cayenne Chili Olive Oil instead to really amp up the heat! Our Dark Chocolate Dark Balsamic Vinegar is also a superb addition to these ribs if you don't have the Espresso on hand. Serve these ribs with our creamy Butter Olive Oil Polenta for an impressive main dish!