Short Ribs with Balsamic Reduction

Ingredients:
  • 4 pounds short ribs
  •  Himalayan pink salt and freshly ground black pepper
  • 2 tablespoons TAO EVOO
  • 1 cup red bell pepper 1-inch dice
  • 2 cups carrots 1-inch dice
  • 2 cups celery 1-inch dice
  • 12 cipollini onions peeled, whole OR save time and use La Piana Grilled Cipolline Onions
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried rosemary
  • 1 teaspoon red chili flakes
  • 1 tablespoon pickling spice in a muslin bag
  • 2 tablespoons salt
  • 1 tablespoon freshly cracked black pepper
  • 1 cup red wine
  • 3 cups beef stock
  • 1 package instant Polenta, follow package directions or make this fast recipe: Simple Olive Oil Polenta
Instructions:
  1. Preheat oven to 350 degrees.
  2. Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
  3. Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
  4. Balsamic Glaze: In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
  5. Prepare polenta according to package instructions, or make our recipe: Simple Olive Oil Polenta
  6. Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
Recipe Notes

Balsamic reduction: reduced by one third over low heat

  • 2 cups pomegranate balsamic vinegar
  • 2 tablespoons honey

 

Short Ribs with Balsamic Reduction
Short Ribs with Balsamic Reduction
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Short Ribs with Balsamic Reduction
Short Ribs with Balsamic Reduction
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Rating: 0
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Ingredients
  • 4 pounds short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons EVOO
  • 1 cup red bell pepper 1-inch dice
  • 2 cups carrots 1-inch dice
  • 2 cups celery 1-inch dice
  • 12 cipollini onions peeled, whole
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried rosemary
  • 1 teaspoon red chili flakes
  • 1 tablespoon pickling spice in a muslin bag
  • 2 tablespoons salt
  • 1 tablespoon freshly cracked black pepper
  • 1 cup red wine
  • 3 cups beef stock
  • 1 package instant Polenta follow package directions
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
  3. Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
  4. Balsamic Glaze: In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
  5. Prepare polenta according to package instructions.
  6. Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
Recipe Notes

Balsamic reduction: reduced by one third over low heat

  • 2 cups pomegranate balsamic vinegar
  • 5 tablespoons honey

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