Recipe of the Week
Balsamic Braised Short Ribs
A hearty dish that’s comforting on a chilly evening, braised short ribs take a few hours to cook, but only about 30 minutes of hands-on time. Serve atop steamed or mashed potatoes or a bowl of softly cooked polenta, which will offset the richness of the meat.
Ingredients:
- 2 lb. (1 kg) bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 Tbs. olive oil
- 2 large shallots, halved
- 1/3 cup (3 fl. oz./80 ml) balsamic vinegar
- 1/3 cup (3 fl. oz./80 ml) red wine
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 2 1/2 cups (20 fl. oz./625 ml) beef or chicken stock
Directions:
Preheat an oven to 375°F (190°C). Season the short ribs generously with salt and pepper.
In a Dutch oven over medium-high heat, warm the olive oil. Working in batches if necessary to avoid crowding, sear the ribs until browned on all sides, 8 to 10 minutes per batch. As each batch is done, transfer the ribs to a platter.
Add the shallots to the pot and sauté, stirring occasionally, until slightly softened, about 3 minutes. Add the balsamic vinegar and red wine to the pot and bring to a simmer, scraping up any browned bits from the pan bottom, 1 to 2 minutes. Stir in the brown sugar and stock and bring to a boil. Return the ribs to the pot.
Cover the pot and transfer to the oven. Cook until the meat is fork tender, about 2 hours. To serve, using a slotted spoon, divide the ribs among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs and serve. Serves 2.
Recipe came from THE OLIVE CELLAR in Appleton, WI. I purchase most of my olive oils and vinegars from this store. Boy, do they have a selection of everything in oils and vinegars. |
