Author Notes
Short ribs are cooked long and slow in a mixture of chocolate stout, beef stock and balsamic glaze. —Foodness Gracious
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Ingredients
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1 1/2 pounds
beef short ribs
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2 cups
beef stock
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1
12oz bottle of chocolate stout
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1/2
balsamic glaze
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2 sprigs
fresh rosemary
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1/4
salt
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1/4
crushed black pepper
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8
mini hamburger buns
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1/2 pound
creamy blue cheese
Directions
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Preheat the oven to 275 degrees. Heat a heavy pot or dutch oven over a high heat.
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Season the ribs with salt and pepper and sear in the pot for about three minutes on each side.
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Add the stock, beer, balsamic and rosemary to the pot. Put the lid on top and place in the middle of the oven.
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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.
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Once the ribs are cooked, transfer them to a plate and cover with foil.
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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.
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Using your hands break the meat into chunks and place them back into the saucepan to warm through.
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Take a mini bun and place some meat onto the bun, pour some sauce over and top with a slice of blue cheese.
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