Directions for: Braised Beef Shortribs
Ingredients
4 8-12 ounce beef shortrib portions
2 Tbsp cornstarch
1 Tbsp olive oil
4 medium carrots, peeled and diced (1/2")
1 medium onion, peeled and diced (1/2")
4 clove garlic, minced
1 28 oz can diced tomatoes
1 cup dry red wine
2 cup chicken stock
2 sprig fresh thyme
2 bay leaves
1 Tbsp juniper berries
2 Tbsp balsamic vinegar
6 dried figs, finely chopped
salt and pepper
Directions
1. Preheat oven to 300F.
2. Pat beef dry and dredge in cornstarch shaking off excess. Heat oil over medium-high heat in a heavy-bottomed pot and brown beef on all sides and remove. Reduce heat to medium and saut carrot and onion until onion is translucent, about 5 minutes. Add garlic and saut 1 minute more. Add tomatoes, wine, stock, thyme, bay leaves and juniper berries and return to a simmer.
3. Return beef to pot, cover and place in oven. Cook shortribs for 4 hours, adding vinegar after 2 hours, until flesh pulls easily away from the bone. Skim off excess fat from surface. before serving, stir in figs and season to taste.
See more: Bake, Beef, Braise, Appetizer, Tomatoes, Dinner, Main