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
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eheat oven to 350. Sprinkle ribs with 1/8 tsp each salt and pepper.
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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.)
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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.
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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.
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Cover pot and transfer to oven; cook until meat is tender and falling off bones, 3 to 3 1/2 hours.
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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.