Wine & Balsamic Braised Beef Short Ribs

serves 4

Ingredients

• 2-3 lbs. trimmed beef short ribs

• 2 Tbsp robust extra virgin olive oil

• 1 large onion

• 4 garlic cloves

• 1/3 cup pomegranate balsamic vinegar

• 2 Tbsp tomato paste

• 2 cups dry red wine (Shiraz or similar)

• 4-6 cups beef stock

Directions

1. Preheat oven to 325ºF.

2. Chop onion and garlic and set aside in small bowl.

3. Combine balsamic and wine, set aside.

4. In a hot frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step! You want a good golden char.

5. Once seared, remove ribs from pan, leaving excess oil and any browned bits. Place, bone side up, in a dutch oven or small roasting pan.

6. Saute onions and garlic in the frying pan until golden brown. Deglaze by adding balsamic and wine mixture and stirring quickly. Turn off heat and add tomato paste.

7. Pour this sauce over the short ribs, then add beef stock to completely cover the meat.

8. Cover dutch oven with lid or 2 thick layers of foil to prevent steam from escaping.

9. Cook for 3 hours.

Slow Cooker: Follow directions above and place everything in slow cooker on low for 6-8 hours.