Balsamic-Braised Short Ribs

prep time:: 0 mins

Serving size: 7

ingredients

cooking spray
4 pounds beef short ribs -- trimmed
1 teaspoon kosher salt -- divided
1 teaspoon freshly ground pepper -- divided
2 cups finely chopped red onion
1/4 cup minced garlic (about 12 cloves)
2 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup packed brown sugar
2 cups chopped plum tomatoes

directions

Preheat oven to 300 degrees.

Heat a large Dutch oven coated with cooking spray over medium high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan, cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.

Add onion to pan, saute 8 minutes or until lightly browned. Add garlic; saute 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.

Cover and bake at 300 degrees for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.

Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.

notes

Serve with Horseradish Mashed Potatoes. Start this recipe a day ahead. It will taste much better and chilling the ribs in the cooking liquid will make the solidified fat easy to remove. Mine fell off the bone, so you may want to reduce the oven time by a half hour or so. Mine was sweet, so less sugar could be used. 739 calories, 54 g fat, 23 g sat, 24 g carbs, 1 g fiber.

Source: Cooking LIght - ?