| Cuisine: American | Type: Main Course | Serves: 6 |
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Source:
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The Wishbone Kitchen Cookbook |
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Attributes:
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Book |
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Comments:
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Serving Suggestions:
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We've served this with Saffron Risotto. But it would also be great with mashed potatoes or creamy polenta. Be sure to spoon some of the sauce over the meat when serving in order to get the full flavor and spiciness. |
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Ingredients:
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2 pounds boneless beef short ribs or 3-1/2 pounds of bone-in short ribs 2 tbs. all-purpose flour 1 tbs. vegetable oil, or more as needed for browning 8 medium shallots, peeled and thinly sliced 6 garlic cloves, peeled and thinly sliced 1/4 cup tomato paste 2 cups of dry red wine such as Chianti 4 cups beef stock 1/2 cup balsamic vinegar 2 tbs. light brown sugar 10 sprigs fresh thyme leaves, stripped 1 tbs. crushed red pepper flakes Finely chopped fresh chives for serving Kosher salt |
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Instructions:
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1. Preheat oven to 300°F. 2. Pat the short ribs dry with a paper towel, and season with salt and a light dusting of flour, tapping off any excess. 3. Heat a large Dutch oven or pot over medium-high heat, then add the vegetable oil. Working in batches, sear the beef until carameized on all sides, about 3 minutes per side. Put the meat on a plate and reserve while cooking the next batch. 4. When all the beef has been browned and removed from the pot, drain any excess fat, leaving only a coating on the bottom of the pot. Adjust the heat to medium-low and add the shallots with a pinch of salt. Use a wooden spoon to stir the shallots and scrape up any browned beef bits from the bottom of the pot. Cook stirring occasionally, until the shallots begin to soften, 5 to 7inutes. 5. Add the garlic and tomato paste and cook, stirring, until the tomato aste starts to caramelize and stick to the pot, 3 to 5 minutes. 6. Pour in the wine and use a spoon to scrape up more of the browned bits from the bottom of the pot. Cook until the wine has reduced by about two-thirds, 5 to 7 minutes. Add the stock, vinegar, and brown sugar and stir to combine. 7. Return the short ribs to the pot along with the thyme and pepper flakes. Bring to a boil, turn off the heat, cover tightly with a lid, and carefully transfer the braise to the oven,' 8. Cook unti the meat is fork tender, 2 to 3 hours for boneless ribs, or 3 to 4 hours for bone-in ribs. 9. To serve, garnish with chilves. |
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Related recipes:
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None |
2025-12-06