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Author Notes: Short ribs are cooked long and slow in a mixture of chocolate stout, beef stock and balsamic glaze. —Foodness Gracious
- 1 1/2 pounds beef short ribs
- 2 cups beef stock
- 1 12oz bottle of chocolate stout
- 1/2 balsamic glaze
- 2 sprigs fresh rosemary
- 1/4 salt
- 1/4 crushed black pepper
- 8 mini hamburger buns
- 1/2 pound creamy blue cheese
- Preheat the oven to 275 degrees. Heat a heavy pot or dutch oven over a high heat.
- Season the ribs with salt and pepper and sear in the pot for about three minutes on each side.
- Add the stock, beer, balsamic and rosemary to the pot. Put the lid on top and place in the middle of the oven.
- Cook for about three hours checking at the 2 1/2 hour mark for a sharp knife being able to pierce the meatiest part of the ribs. It should go in like it was butter.
- Once the ribs are cooked, transfer them to a plate and cover with foil.
- Pass the pot liquid through a sieve into a saucepan. Reduce on a high heat until about two cups are left. Taste and season with salt and pepper if you need it.
- Using your hands break the meat into chunks and place them back into the saucepan to warm through.
- Take a mini bun and place some meat onto the bun, pour some sauce over and top with a slice of blue cheese.
- This recipe was entered in the contest for Your Best Recipe with Beer