Bone-in beef short ribs braise until tender with Chipotle Fused Olive Oil and Dark Chocolate Balsamic. The chipotle adds smoky heat, while the balsamic gives the sauce a bittersweet cocoa note. Serve them over mashed potatoes or polenta so none of that sauce stays in the pot.

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.

N U T R I T I O N A L  I N F O :

Estimated per serving: 690 calories • 46g protein • 18g carbs • 48g fat • 760mg sodium

Estimated values may vary based on rib size, sauce reduction, and ingredient brands.