Ingredients

For the Short Ribs

• 1 rack Beef Short Ribs
• 1 pint strong coffee
• 1 quart chicken stock 
• 1 medium yellow onion, diced
• 5 cloves garlic
• 1/4 cup Worcestershire sauce
• 1/4 cup salt
• 2 tbsp black pepper
• 1/2 cup olive oil

For the Bierocks

• 24 frozen regular yeast dinner rolls, thawed but still cold
• 4 cups shredded cabbage
• 1 cup diced yellow onion
• 1 tsp garlic, minced
• 2 tbs butter
• 8 oz plain porter beer
• 1 tsp salt
• 1 tsp pepper
• 1 cup smoked Gouda cheese, grated

Mustard Beer Dipping Sauce

• 2 cups yellow mustard
• 1 cup Dijon mustard
• 1 cup whole grain mustard
• 1 bottle beer (brown ale preferred)

Instructions for short ribs 

Pressure Cooker Method

• 1. Separate rack of short ribs so each bone is separate. This will help to render the fat. 

• 2. Season short ribs liberally with salt and pepper.

• 3. Turn electric pressure cooker to saute and add oil.

• 4. Saute short ribs fat side down until brown.

• 5. Deglaze the pressure cooker with chicken stock.

• 6. Add coffee.

• 7. Add Worcestershire sauce.

• 8. Close lid and pressure cook for at least 60 minutes, preferably 90 minutes.

• 9. Shred and finely chop meat. 

Oven Method (Chef Ben's Preferred Method)

• 1. Take all liquid ingredients, besides the oil, and place in blender or food processor and blend until smooth.

• 2. Season short ribs liberally with salt and pepper.

• 3. Place a pan over medium-high heat and add the oil. Sear the short rib fat side down in the pan, for about 2-3 minutes. 

• 4. Place the short rib in a large roasting pan and pour the liquid over the short rib. Cover the pan with a lid or wrap with foil. 

• 5. Bake in the oven at 375 degrees for 3-4 hours until the meat is tender to come off the bone. 

• 6. Shred and finely chop the short rib meat. 

Making the Bierocks

• 1. Over medium-high heat, in a large skillet, melt butter, then saute the cabbage, garlic and onion until the onions turn translucent. Deglaze the pan with beer and bring to a boil. Cover and steam for 30 minutes or until the cabbage is fully cooked. 

• 2. Add the cooked short rib to the cabbage mixture. 

• 3. Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. Divide filling among the 1 dough circles (about 1/3 cup). Place 1 tablespoon smoked Gouda cheese on top of filling. Pull edges around filling and pinch to close (See video for help with this technique.)

• 4. Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. 

• 5. Bake at 350 degrees for 30-35 minutes.