Chocolate Balsamic-Chipotle Short Ribs

Featuring: Seven Barrels Chipotle Olive Oil and Seven Barrels Chocolate Balsamic Vinegar


  • 4-5 pounds bone-in beef short ribs
  • 2 tablespoons Kosher salt, plus more for seasoning, to taste
  • 2 tablespoons Seven Barrels Chipotle Olive Oil
  • 2/3 cup Seven Barrels Chocolate Balsamic Vinegar
  • ½ cup dry red wine (such as Merlot or Cabernet)
  • 2/3 cup unsalted beef stock
  • 3/4 cup water
  • 2 tablespoons tomato paste
  • 1 sweet onion, sliced
  • 6 garlic cloves, peeled and crushed
  • Sprig of fresh Italian-leaf parsley
  • 2 bay leaves
  • Freshly ground black pepper, to taste, for garnish


Preheat a slow cooker on low heat and heat 2 tablespoons of Seven Barrels Chipotle olive oil in a large sauté pan over medium heat.

Arrange the ribs in a single layer on a large baking sheet and season generously with Kosher salt (This can also be done a couple of hours ahead of time and ribs held in the refrigerator).

Sear the short ribs in batches, about 3-4 minutes on each side, until a golden brown crust develops on both sides. Transfer the browned ribs to the slow cooker.

Add the wine, beef stock, water, tomato paste, onions, garlic, parsley, and bay leaves to the slow cooker and cover. Cook on low for 4-6 hours or until the meat is super tender and falls off the bone (Check the meat at 4 hours and then every half hour after that until the ribs are done).

Using a slotted spoon, transfer the ribs to a large plate or platter. Top the ribs with the cooked onions and garlic, and discard the parsley and bay leaves.

Spoon fat from the surface of the sauce and discard, season to taste with salt and pepper. Serve the ribs in shallow bowls and spoon the sauce over the ribs. If you prefer a thicker gravy, place the sauce into a large saucepan and simmer down over medium heat until reduced and thickened to your liking.

Note: An alternative cooking method is to braise the ribs in a Dutch oven by following the same instructions as per above (browning ribs, add vegetables, liquids and seasonings to the pot), but cooking them in the oven for 2 to 3 hours on 350 degrees until short ribs are tender and cooked through.

Serves 4-6

Print Recipe


For a short time only! ......

As a valued customer of SEVEN BARRELS, for a limited time only, we proudly offer you this certified California extra virgin olive oil, our first plain olive oil offering, at a discount of 15% off the retail price of $30.00 and we will pay the shipping charges. Please use the promotional code "EVOO" when ordering online. For those of you who appreciate fine olive oils but are suspect of what, at times, the marketplace has to offer, this is an excellent opportunity to taste a real extra virgin olive oil certified by the California Olive Oil Council. Enjoy!!

Purchase the Promo Now

Certified California Extra Virgin Olive Oil

Miller's Blend

California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.

Purchase the Promo Now

Maple Balsamic

Feeling stood up by springtime?

Well, we’re still here for you. We’ll never stand you up. And in case that’s not enough Pollyanna for you, here’s some more: everything has a silver lining—more winter means more time for warming maple syrup. What better way to consume the tree’s greatest gift to humanity (sorry, paper—you come in second) than in Seven Barrels Maple Balsamic Vinegar? Hint: there’s no better way.

If you’re generally terrified of green food, you’ll be swallowing your fear—literally—when you taste these heavenly Grilled Zucchini Skewers with Maple Balsamic Vinaigrette. Turns out that smokey, perfectly charred zucchini pairs wonderfully with fresh basil, Dijon mustard, and Seven Barrels Maple Balsamic Vinegar. Save some time and meet your sweet and savory needs all at once.

Have you gotten on the quinoa bandwagon yet? If so, then this Maple Balsamic Quinoa Salad is about to become your tasty go-to quinoa recipe. If not, this is the dish that’ll convert you to a quinoa believer. Peppery baby arugula tossed with toasty quinoa, dried tart cherries, buttery pecans, and Seven Barrels Maple Balsamic Vinegar make this a salad you’ll actually crave.

But let’s get to the meat of this email: the meat. Prepare your mouth for watering when you do as little as get a whiff of these Maple Balsamic Glazed Pork Loin Medallions. Piping hot, juicy pork loin glazed simply in Dijon mustard, olive oil, and Seven Barrels Maple Balsamic Vinegar is all it takes to send you straight into a food coma.

Pescatarian? Relax. Maple glazes are equally delectable on fish. This Maple Balsamic Glazed Salmon is a unique take on your typical Dijon honey glazed salmon. Though it may appear the same, you’ll have your guests wondering why yours is so much better than the rest. It’s your secret to keep or share: Seven Barrels Maple Balsamic Vinegar. Though be forewarned that when paired with flaky salmon, crisp scallions, and freshly cracked black pepper, you might actually start shouting said secret from the rooftops.

For a limited time, use the code “MAPLE” when purchasing Seven Barrels Maple Balsamic Vinegar from our online store, and score 10% off with free shipping. And even if you do more than just maple-tapping and gather more of nature’s spoils, the shipping will still be free!

Purchase the promo now