Pumpkin & Coffee Braised Short Ribs
7 Buckhead Boneless Short Ribs
4 Tbs Robert’s EVOO
1 Large Onion, chopped
4 Garlic Cloves, minced
1/3 Cup Robert’s Espresso Dark Balsamic
2 Tbs Tomato Paste
1 Crown Valley Pumpkin Stout Beer
3-4 Cups Beef Stock
1 Tbs Whole Grain Mustard
Salt & Pepper, to taste
Preheat Oven 350 degrees and preheat Grill to medium-high heat around 400 degrees.
Rub Short Ribs with 2 Tbs Olive Oil, Salt & Pepper on all sides.
Brown all sides of each Short Rib on the Grill and set aside.
On the stovetop in a Dutch Oven heat 2 Tbs Olive Oil and sauté Onion & Garlic until golden brown (5-7 minutes).
Add Balsamic , Tomato Paste, & Mustard to deglaze pan.
Add Short Ribs to the pot.
Add beer & enough Beef Stock to cover meat.
Place in oven for around 3 hours or until tender enough to shred easily.
Pull Ribs out of the pot and shred.
Remove 2 cups of the drippings into saucepan. Bring to a boil and then simmer for about 5 minutes to use a sauce. Put shredded meat into the sauce and serve immediately.
Serve with mashed Potatoes, on Tacos, or with Parpadelle Pasta.
I used them in Tacos which turned out amazing…
Recipe from The Olive Oil & Vinegar Lover’s Cookbook