Short Ribs with Balsamic Reduction
  • 4pounds short ribs
  • Kosher salt and freshly ground black pepper
  • 2tablespoons EVOO
  • 1cup red bell pepper1-inch dice
  • 2cups carrots1-inch dice
  • 2cups celery1-inch dice
  • 12 cipollini onionspeeled, whole
  • 2tablespoons all-purpose flour
  • 2teaspoons dried rosemary
  • 1teaspoon red chili flakes
  • 1tablespoon pickling spice in a muslin bag
  • 2tablespoons salt
  • 1tablespoon freshly cracked black pepper
  • 1cup red wine
  • 3cups beef stock
  • 1 package instant Polentafollow package directions
  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