Directions

1. pre-heat over to 325
2. rub shot rib with 1 tbsp of olive oil and salt on both sides
3. add meat to deep skillet or Dutch oven at mid to high heat (coated with 2 tbsp of olive oil)
4. (brown both sides, then remove meat)
5. remove meat and add remaining olive oil
6. add vegetables and stir to help incorporate with brown bits of meat on the pan (do not let it burn)
7. -if starting to stick add half of the stock to deglaze pan
8. add hot sauce, both pastes and herbs
9. stir to incorporate with veggies (some liquid should remain) in pan
10. cook down until most liquid is gone
11. pour in the remaining stock and the beer (stir to incorporate)
12. return meat to pot, cover, then place in over to cook for approx 90 minutes
13. add more salt plus pepper to taste
14. at 90 minutes check for doneness and baste meat to not dry out
15. -the meat should be fork tender
16. when done remove meat and let rest covered for a few minutes
17. puree contest for a great sauce or leave veggies whole if you want more liquid
18. serve with your favourite side