We asked Edible Aspen Publisher, Lisa Houston, to share the Colorado spread she’ll be making on Super Bowl Sunday to cheer on the Broncos. And no Game Day menu is complete without a q...
1. Coat the short ribs in oil and season evenly with all the spices. Heat a sauté pan and sear the ribs on all sides.
2. In a large pot add the ribs, hoisin sauce and the Brown Bearale. Bring to a boil and then lower to a simmer, while covered. Allow to braise for 3–4 hours or until fork tender. Serve with buttered pappardelle pasta and a pint of Brown Bearale.
This recipe is courtesy of Chef Jason Casey.