Braised Short Ribs With A Red Reduction

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 6 beef short ribs (boneless)
• 2 tablespoons olive oil
• 1 cup rough chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 cups red
• 2 teaspoons tomato paste
• 10 cups beef broth, plus more if needed
• 4 teaspoons honey, plus more to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons flour
• salt and pepper

Recipe

• 1 preheat the oven to 300.
• 2 season short ribs with salt and pepper.
• 3 place a large stock pot over high heat. when hot, add the olive oil.
• 4 sear the short ribs on all sides until dark brown (about 2 minutes per side).
• 5 once brown, remove and place in a braising pan or dutch oven.
• 6 discard the oil, add fresh oil, and then saute all vegetables until brown. add tomato paste and red , scraping up all bits of the pan.
• 7 pour the vegetable mixture over the short ribs. add beef broth until ribs are completely submerged.
• 8 cover with a tight fitting lid or aluminum foil and place in the preheated oven. braising time is between 3-4 hours.
• 9 once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
• 10 strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
• 11 skim the fat off the top using a ladle and discard.
• 12 place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over medium-high heat.
• 13 if necessary, reheat the short ribs in the sauce in the oven until hot. serve.