Pumpkin & Coffee Braised Short Rib

Pumpkin & Coffee Braised Short Ribs

Serves 5



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

Leave a Reply

Your email address will not be published. Required fields are marked *