Braised Short Ribs

Braised Short Ribs
Serve with a good Beaujolais cru for a soft, warm feeling of contentment that will get you through winter down to about minus-ten degrees. After that, nothing much helps.
  • 3 pounds boneless beef short ribs
  • A little bit of good olive oil
  • 1 cup beef stock
  • ⅓ cup good balsamic vinegar
  • ½ cup dark cocoa
  • ¼ cup honey
  • 2 or 3 garlic cloves, minced
  • few cayenne pepper flakes
  • lots of tarragon
  • 1 cup (ish) red wine
  1. Mix all ingriedients, except meat, and simmer. Sear the ribs in the olive oil on very high heat for a deep brown color and then put into simmering pot. Bring to a boil, then reduce heat and simmer till tender . . . couple of hours, usually.
  2. Serve on top of cheddar grits for a deeply rich and satisfying winter meal.


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