⤵️
INGREDIENTS:
METHOD:
Preheat your oven to 350F. Sprinkle the ribs with a pinch of salt and pepper.
Heat a large braiser over medium heat, until it begins to smoke. Drizzle EVOO and sear the ribs in batches until golden-brown on all sides.
Remove to a plate. Add the onion, celery, carrots, and fennel with a pinch of salt and pepper.
Cook, stirring until vegetables are soft and onions are translucent (6-8min). Stir in the wine, scraping up the browned bits.
Bring to a boil and cook until the liquid reduces by half. Stir in your herbs and demi glace, until combined.
Stir in your stock, cola, and balsamic. Put the ribs back in the Braiser and add the cherries.
Bring to a boil over med heat. Cover the pot and transfer to the oven (cook for 3-3 1/2hrs), until the meat is falling off the bones.
Transfer the ribs and cherries to a platter, strain the remaining mixture through a sieve into a bowl, discard the solids, skim-off the fat and return to the braiser.
Bring to a boil, reduce to medium, and cook stirring often until slightly thickened (10min).
Whisk in the butter, and drizzle the sauce over the ribs.
Garnish the ribs with fresh thyme.
INGREDIENTS:
- 3 lb bone-in, beef short ribs, trimmed
- Salt, Pepper, EVOO
- 1 cup each: chopped onion, celery, carrots
- 1 fennel bulb, sliced
- 1 cup Burgundy wine
- 3 sprigs rosemary, 8 sprigs thyme, 3 bay leaves
- 2.5 tbsp beef demi-glace
- 4 cups less-sodium chicken stock, 1 cup cherry cola, 1/3 cup balsamic
- 2 cups frozen cherries, thawed
- 1 tbsp butter
METHOD:
Preheat your oven to 350F. Sprinkle the ribs with a pinch of salt and pepper.
Heat a large braiser over medium heat, until it begins to smoke. Drizzle EVOO and sear the ribs in batches until golden-brown on all sides.
Remove to a plate. Add the onion, celery, carrots, and fennel with a pinch of salt and pepper.
Cook, stirring until vegetables are soft and onions are translucent (6-8min). Stir in the wine, scraping up the browned bits.
Bring to a boil and cook until the liquid reduces by half. Stir in your herbs and demi glace, until combined.
Stir in your stock, cola, and balsamic. Put the ribs back in the Braiser and add the cherries.
Bring to a boil over med heat. Cover the pot and transfer to the oven (cook for 3-3 1/2hrs), until the meat is falling off the bones.
Transfer the ribs and cherries to a platter, strain the remaining mixture through a sieve into a bowl, discard the solids, skim-off the fat and return to the braiser.
Bring to a boil, reduce to medium, and cook stirring often until slightly thickened (10min).
Whisk in the butter, and drizzle the sauce over the ribs.
Garnish the ribs with fresh thyme.