Categories: Beef

Ingredients

• 3 lb. bone-in beef short ribs, trimmed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 bulb fennel, sliced
• 1 cup Burgundy wine
• 3 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 3 bay leaves
• 2 1/2 tbsp beef demi-glace
• 4 cups chicken stock
• 1 cup cherry-flavor cola
• 1/3 cup balsamic vinegar
• 2 cups frozen pitted tart cherries, thawed
• 1 tbsp butter
• Fresh thyme leaves, for garnish

Directions

1. eheat oven to 350. Sprinkle ribs with 1/8 tsp each salt and pepper.

2. Heat a Dutch oven over medium heat until it just begins to smoke, about 5 minutes. Drizzle in 1 1/2 tbsp oil. Sear half of the ribs until golden brown on all sides, about 5 minutes; transfer to a plate. Repeat with remaining oil and ribs. (Do not drain drippings from pot.)

3. Add onion, celery, carrots, fennel, and remaining 1/8 tsp each salt and pepper to pot. Cook, stirring frequently, until vegetables are soft and onions are translucent, 6 to 8 minutes. Stir in wine, scraping up browned bits.

4. Bring to a boil; cook until liquid is reduced by half, about 5 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace until well combined. Stir in stock, cherry cola, and balsamic vinegar. Push ribs into mixture; spread cherries and any juices over ribs. Bring to a boil over medium heat.

5. Cover pot and transfer to oven; cook until meat is tender and falling off bones, 3 to 3 1/2 hours.

6. Transfer ribs and cherries to a serving platter. Strain remaining mixture through a fine-mesh sieve into a bowl, discarding solids; skim off fat and return to pot. Bring to a boil. Reduce heat to medium; cook, uncovered and stirring frequently, until slightly thickened, about 10 minutes. Whisk in butter. Serve sauce over ribs. Garnish with thyme leaves and sprinkle with additional pepper.

Email to a friend | Print this recipe | Back