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Braised Boneless Short Ribs

  • Boneless short rib (about 8inch section)
  • chopped carrots -1 cup
  • cherry tomatoes - 1 cup
  • 1 diced shallot and 2 smashed garlic cloves
  • Fresh herbs (2 Tbsp of finely chopped parsley, basil and oregano) -substitute with dry herbs if fresh herbs are not available
  • 2 tbsp of FOUR FATHERS FOOD CO. cayenne hot sauce
  • 1 tbsp anchovy paste
  • 2 tbsp of tomato paste
  • 1 cup of stock (chicken or beef)
  • 1 pint of your favourite beer (lager, IPA or stout would work perfect)
  • 4 tbsp of olive oil
  • salt and pepper to taste
Cooking instructions
  • pre-heat over to 325
  • rub shot rib with 1 tbsp of olive oil and salt on both sides
  • add meat to deep skillet or Dutch oven at mid to high heat (coated with 2 tbsp of olive oil)
  • (brown both sides, then remove meat)
  • remove meat and add remaining olive oil
  • add vegetables and stir to help incorporate with brown bits of meat on the pan (do not let it burn)
  • -if starting to stick add half of the stock to deglaze pan
  • add hot sauce, both pastes and herbs
  • stir to incorporate with veggies (some liquid should remain) in pan
  • cook down until most liquid is gone
  • pour in the remaining stock and the beer (stir to incorporate)
  • return meat to pot, cover, then place in over to cook for approx 90 minutes
  • add more salt plus pepper to taste
  • at 90 minutes check for doneness and baste meat to not dry out
  • -the meat should be fork tender
  • when done remove meat and let rest covered for a few minutes
  • puree contest for a great sauce or leave veggies whole if you want more liquid
  • serve with your favourite side
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