Recipes & Specials

Recipe Of The Month

Wow family and friends with this super easy Short Ribs recipe. Short Ribs are an affordable, filling option for dinner and can feed a crowd. They are hailed at high end restaurants for their delicacy and succulent taste. We love them for the bone sucking deliciousness they are for a truly hearty meal. We like how these beef short ribs are no fuss no mess in the kitchen. All you need is some patience, a Dutch oven, and your Oviedo Olive Oil. Bon Appétit!

• 1/4 Cup Oviedo Olive Oil Rosemary Infused EVOO
• 2 Tbsp Oviedo Olive Oil Hickory Smoked Balsamic Vinegar
• Oviedo Olive Oil Applewood Smoked Sea Salt (to taste)
• 1 1/2 cans of lager or an amber beer
• 1 Cup Beef Stock or beef bone broth
• 1/3 Cup Chopped Onions
• 2-3 cloves or 2-3TBSP chopped garlic

Start by coating all your short ribs with the Applewood smoked sea salt and allow to reach room temperature. By doing so, your meat will cook more evenly and will have delicious flavor.

In your Dutch oven pour in the Rosemary EVOO and warm, not too hot as to start smoking. Begin adding in the short ribs and cook until each side is browned, set aside in a separate dish. Add in your garlic and onions and sauté for 5 minutes and slightly aromatic and translucent. Pour in on can of beer and stir to scrape up any brown bits from browning the ribs, this may start to bubble up and the alcohol will begin to reduce, no worry, add in the 2Tbsp of balsamic vinegar and stir. Slowly pour in the 1 cup of beef stock or beef bone broth.

Place meat back into the Dutch oven  and ensure enough liquid to cover the meat, if not enough, slowly add in a bit more of the lager but not to exceed a half can. Place in the oven covered @ 375° for 60-90mins, checking at the 60minute mark for tenderness. Meat should be fork tender where it slides in like butter. If not, cook at 30min increments until done. Serve over rice or mashed potatoes. Bon Appetit!