Slow-braised to melt-in-your-mouth tenderness, these short ribs deliver deep, savory comfort with a sultry edge. Smoky Chipotle Fused Olive Oil heat builds gently in the background while our Dark Chocolate Balsamic adds a glossy, bittersweet depth that lingers long after each bite. The result is bold, luxurious, and unapologetically cozy — the kind of dish that begs for a glass of red wine and a cool autumn evening.

Serves: 4–6

I N G R E D I E N T S :

• 3½–4 lbs bone-in beef short ribs
• 2 Tbsp Rocky Mountain Olive Oil Chipotle Fused Olive Oil
• Salt & cracked black pepper
• 1 large onion, diced
• 4 cloves garlic, smashed
• 2 Tbsp tomato paste
• 1 cup beef broth
• ¼ cup Rocky Mountain Olive Oil Dark Chocolate Balsamic Vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf

I N S T R U C T I O N S :

1. Preheat oven to 325°F.
2. Season ribs generously with salt and pepper.
3. Heat Chipotle Olive Oil in a Dutch oven over medium-high. Sear ribs on all sides until deeply browned. Remove and set aside.
4. Add onion and garlic; sauté until softened. Stir in tomato paste and cook 1 minute.
5. Deglaze with beef broth and Dark Chocolate Balsamic, scraping up browned bits.
6. Add spices, bay leaf, and ribs back to the pot.
7. Cover and braise in oven for 2½–3 hours until fork-tender.
8. Skim fat, reduce sauce if desired, and serve over mashed potatoes or polenta.
9. Why it works: Smoky heat meets dark, glossy richness — restaurant-level cozy.