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.
Author: Ellen Stimson
Ingredients
- 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
Instructions
- 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.
- Serve on top of cheddar grits for a deeply rich and satisfying winter meal.
