Balsamic Short Ribs


8 lbs Beef Short Rib(bone in or boneless)
3 Tbsp olive oil
7 Tbsp butter
2 Jars of Bellisari’s Balsamic Shallot & Black Garlic Spread
½ tablespoon of Maldon salt
1 liters water
1 cup of Whiskey


Preheat oven to 325 degrees. Heat one large shallow dutch oven or cast iron, add canola oil to the dutch oven; oil should barely begin to smoke. Lay short ribs skin side down in to pan and caramelize. Repeat this process on the two sides, and finally on the bone side.

Once fully caramelized, deglaze pan with 1/2 liter of you cold water.  Remove beef and set on a sheet tray and deglaze pan again and increase heat to high. Cook the liquid down to a quarter of the amount. In the same pan, add butter, Bellisari’s Balsamic Shallot & Black Garlic spread, and salt; sweat lightly.  Add beef back into pan and deglaze one final time with the remaining cold water. Bring up on med-high heat, skimming foam and fat as needed.  

Place a lid on your dutch oven and put into oven. Cook for 2.5 hours, skimming foam and fat as needed.  After 2.5 hours remove and add the 1 cup of whiskey.  Place in a covered serving dish for 20 minutes then serve.