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Anna Olson

Braised Beef Shortribs


Serves 4

Ingredients

  • 4 pieces bone-in beef short ribs (about 8 oz)
  • 1 Tbsp olive oil
  • 4 medium carrots, pelled and diced (1/2-inch)
  • 1 medium onion, peeled and diced (1/2-inch)
  • 4 cloves garlic, minced
  • 1 x 28-oz tin diced tomatoes
  • 1 cup dry red wine
  • 4 cups chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 Tbsp balsamic vinegar
  • 6 dried figs, finely chopped
  • salt and pepper

Method

  1. Preheat oven to 300F (150C).
  2. Pat beef dry. Heat oil over medium-high heat in a heavy-bottomed pot and brown beef on a ;l sides and remove. Reduce heat to medium and sauté carrot and onion until onion is translucent, about 5 minutes. Add garlic and sauté minute more. Add tomatoes, wine, stock, thyme and bay leaves and return to a simmer. Return beef to pot, cover and place in oven. Cook shortribs for 4 hours, adding vinegar after 2 hours until flesh pulls easily away from the bone. Before serving, stir in figs and season to taste.
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