Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- 3 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups fresh cherries, pitted and halved
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C).
2. Season and Sear the Short Ribs:
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.
3. Sauté the Aromatics:
- In the same pot, add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Deglaze and Add the Cherries:
- Add the red wine to the pot, scraping up any browned bits from the bottom.
- Stir in the tomato paste, beef broth, balsamic vinegar, and fresh cherries.
- Bring the mixture to a simmer and cook for about 5 minutes.
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5. Braise the Short Ribs:
- Return the short ribs to the pot, nestling them into the cherry mixture.
- Add the sprigs of thyme and rosemary.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
6. Serve:
- Remove the short ribs from the pot and keep warm.
- If desired, skim any excess fat from the surface of the sauce.
- Simmer the sauce on the stovetop for a few minutes to thicken if necessary.
- Serve the short ribs with the cherry sauce spooned over the top.
Recipe By: HomeMade LIVE
