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Braised Short Ribs with Dried Cherries and Red Wine

(recipe, Marissa Lippert)

Introduction

Serve with roasted Brussels sprouts and fingerling potatoes dusted with truffle salt.

Ingredients

1. 1½ Tbsp. olive oil
2. 2 lb. boneless short ribs, trimmed of extra fat
3. Salt and freshly ground black pepper
4. ¼ cup flour for dredging
5. 1 to 2 carrots, roughly chopped
6. 1 to 2 cippolini onions (or 1 small yellow onion), roughly chopped
7. ½ shallot, diced
8. 3 garlic cloves, peeled and smashed gently with a knife
9. 5 crimini or button mushrooms, cleaned and roughly chopped
10. 1 Tbsp. fresh thyme
11. 1 bay leaf
12. 1 Tbsp. tomato paste
13. ⅓ cup dried cherries
14. ½ bottle dry red wine (I use one with cherry overtones)
15. 2 cups beef stock

Steps

1. Preheat oven to 350 degrees.
2. Heat olive oil in a heavy oven-proof saucepan over medium-high heat. Season short ribs with salt and pepper. Dip in flour to cover each side. Brown short ribs, about 4 minutes on each side. Transfer ribs to a plate.
3. Place all vegetables and herbs in the saucepan and sauté for about 5 to 7 minutes. Stir in tomato paste and dried cherries and cook for another minute.
4. Place the short ribs back in the pan and add the wine and beef stock. Bring to a boil, then transfer the pan to the oven. Cook 2½ hours or until the meat is tender, stirring occasionally.
5. Remove from the oven, place the meat on a separate platter, and boil the liquid about 20 minutes, until it's quite reduced.