Balsamic Braised Short Ribs
by Melissa Husted
serves: 8
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Comments:
jimmostek:
| First, we changed it a bit. No red onions, so used white. No tomatoes (they were rotten) so we used ketchup. It was really tasty and the meat fell off the bones and was very tender. |
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Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Packages labeled "short ribs" in the supermarket are likely to come from the chuck. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove. |
Ingredients: |
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4 lbs |
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beef short ribs, trimmed |
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1 tsp |
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kosher salt, divided |
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1 tsp |
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freshly ground black pepper, divided |
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2 cups |
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finely chopped red onion |
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1/4 cup |
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minced garlic (about 12 cloves) |
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2 cups |
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beef broth |
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1 cup |
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dry red wine |
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3/4 cup |
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balsamic vinegar |
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1/3 cup |
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packed brown sugar |
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2 cups |
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chopped plum tomato |
Directions: |
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To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
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