• Jess

Beer and Balsamic Braised Short Ribs

Fall is almost here! One thing I love about cooler weather is the food, like these Beer and Balsamic Braised Short Ribs. Though I'm not opposed to eating a stew or soup in the middle of summer, they just seem a little more comforting at this time of year. -Jess

Beer and Balsamic Braised Short Ribs 4 Servings Prep Time : 30 minutes Cook Time : 3.5-4 Hours

8 English Cut Short Ribs salt and pepper to taste 3 Tablespoons TTOV's Garlic EVOO 3 Tablespoons of tomato paste 1 large white onion (sliced) 3 carrots (chopped) 3 garlic cloves (minced) 1 Tablespoon fresh ginger (sliced thinly, optional) 18 oz of any kind of dark ale, I used a pumpkin ale 1/2 cup plus 2 Tablespoons (divided) of TTOV's Traditional 18 Year Aged Balsamic Vinegar 3 sprigs of thyme 2 bay leaves

1. Heat oven to 300 degrees F, and place oven safe pot (like a Dutch oven) on burner over medium-high heat and add TTOV's Garlic Olive Oil to the pot. 2. When oil is heated, sear all sides of the short ribs. Work in batches so to not overcrowd the pot and ensure even searing. When complete, remove from pot and set aside. 3. Add tomato paste and allow to cook down with beef drippings for about 2 minutes. Add onions, carrots, garlic and ginger to the pot and cook until softened, about 3 minutes. 4. Deglaze with the beer and add short ribs back to the pot. Add TTOV's Traditional Aged Balsamic, and add enough beef stock to cover the short ribs. Place your bay leaves and thyme in the pot and cover. 5. Transfer to preheated oven and allow to cook for 3.5 to 4 hours, or until meat is tender. 6. Remove short ribs and carrots and set aside. Remove herbs and throw them away. Place your pot over medium-high heat and reduce remaining braising liquid by about one half to make a glaze. At this point taste your glaze and see if it needs more salt or pepper, if its lighter in color add a little more of TTOV's Traditional Aged Balsamic to obtain depth in color and flavor (I added about 2 more tablespoons. 7. Return short ribs to the pot to cover in glaze and reheat. Serve over rice or mashed potatoes, and add a generous spoonful of the glaze.



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