Crafting the perfect release pairings
When we craft our pairings for Blender’s Circle release parties, we typically do several trials for what’s going to work best. It’s a thoughtful, time-intensive process (just like our beer-making!), and ideas evolve until we find the perfect match for:
What showcases the beer well and provides a party for the palate
What we can realistically make in large batches and serve in small portions for our members to enjoy, and
What’s the most cost-effective way to accomplish #1 and #2 (we are a small business after all!)
For our Winter 2026 release, when brainstorming a pairing for our newest Rhino Suit variant, Java Suit, we first started down the path of something with lamb and couscous. It was this recipe, to be exact: One-Pan Lamb Couscous
But then we pivoted to beef instead of lamb, so I turned to this recipe for inspiration: Rigatoni with Dark Cocoa Short Rib Ragu
The end result combined the two recipes, plus my spin on it. Here are instructions for how to prepare the dish at home. For what it’s worth, I had some leftovers recently and it was delish (especially with parmesan on top).
Photo: Rigatoni with Dark Cocoa and Red Wine Short Ribs, courtesy of Chasing the Seasons
Ingredients
28 oz San Marzano tomatoes (with juices), whole or crushed canned is fine
2 tbsp extra virgin olive oil
3 lbs boneless chuck roast (short ribs can be used)
Kosher salt, as needed
freshly ground pepper, to taste
1/3 cup flour all-purpose, unbleached
1 medium onion, diced
2 tbsp tomato paste
3 cloves of garlic, finely grated
1 cup dry red wine (try Alesong Pinot Noir)
2 ½ cups beef broth
1 tsp chopped fresh rosemary leaves
1 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
3 tbsp natural and/or Dutch blend cocoa powder, unsweetened (I recommend: Saco Brand)
2.5 cups pearl couscous cooked in 1/2 water and 1/2 beef broth (1 lb Rigatoni pasta or pappardelle can be substituted)
Mama Lil’s Peppers for garnish. Shaved parmesan cheese is great too.
Instructions
In a large bowl add the tomatoes, with their juices. If the tomatoes are whole, crush the them lightly by hand or use a square-head potato masher. Set aside.
Meanwhile, trim away any excess fat from the roast. Pat the meat dry with a paper towel and generously season with salt and pepper. Dredge the ribs in flour, shaking off any excess.
Next, over medium heat, add the oil to a large 7-quart or larger pot, like a Dutch or French oven.
Add the beef to the pot and cook until they are brown on all sides, about 5 minutes. Don't crowd the pan and work in batches as needed. Add more oil if needed.
Remove the beef from the pan. Add the onion and carrot to the pan and saute until it starts to soften, 5-7 min.
Add the tomato paste and allow it to sit for a minute or two for the sugars to caramelize. Add the garlic, gently stir it into the paste until fragrant, about 30 seconds. Turn off the heat and add the red wine, deglaze any brown bits that may have stuck to the bottom. Add the tomatoes and their juices, beef stock, rosemary, thyme, oregano, and cocoa powder. Give a gentle mix and put the beef back in the pot. Drop in the bay leaf. Bring the contents to a full boil. Then reduce the heat to a low simmer and cover with a fitted lid for 1 hour and 30 minutes. Remove the lid and continue a gentle simmer for another 1 hour and 15 minutes, stirring only occasionally.
During the last 20 minutes, 2 cups of water and 2 cups of beef broth to a boil(all water can be substituted). Generously salt and add the pasta. Cook, until just shy of al dente, tender yet firm to the bite, according to the package directions. Reserve 2 cups (480 ml) of the pasta water before draining. Drain well.
When the beef can easily fall apart, shred the meat in the pot (using two forks to pull the meat apart). Taste and adjust the seasonings, if necessary.
Add the pasta to the shredded meat, tossing gently to combine. Add only 1/4 cup (60 ml) of pasta water to the pot. Mix to combine. If more moisture is needed, add more of the reserved pasta water, 1/4 cup (60 ml) at a time, until desired consistency is reached. The consistency should be thick enough to remain hearty, yet have movement and not be pasty or sticky.
Transfer the pasta and beef to serving bowls. Garnish each bowl with peppers to your liking or add the desired amount of shaved cheese. Serve hot…and with Alesong’s Java Suit. :)
Cheers & happy cooking to you!
Matt