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  • 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


  • 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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Posted by LL98Report
This dish is so yummy, perfect for cooler weather...true comfort food. Loved it, as did my Darling Hubby who has requested it be cooked again sooner rather then later.