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Balsamic Braised Short Ribs
by Melissa Husted
serves: 8
  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:
  4 lbs   beef short ribs, trimmed
  1 tsp   kosher salt, divided
  1 tsp   freshly ground black pepper, divided
  2 cups   finely chopped red onion
  1/4 cup   minced garlic (about 12 cloves)
  2 cups   beef broth
  1 cup   dry red wine
  3/4 cup   balsamic vinegar
  1/3 cup   packed brown sugar
  2 cups   chopped plum tomato
Directions:
  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.