Make this rich, decadent dish with Kobe Beef or regular beef short ribs. Recipe from the archives!
- 6 lbs Kobe short ribs cut flanken style
- Salt and freshly ground peppercorns
- Olive oil to sear
- 1 medium onion, cut up
- 4 shallots, cut up
- 4 cloves garlic, chopped
- 3 small carrots, cut up
- 2 tsp chopped thyme
- 2 tsp brown sugar
- ½ cup balsamic vinegar
- 2 cups red wine
- 1 qt beef stock + 16 oz bottled water for thinning
- 2 tsp butter for finishing
Heat oven to 300F. Heat heavy Braising Pan or Dutch Oven to high heat.
Season ribs with salt and ground peppercorns. Add olive oil to pan. Sear ribs on all sides; when browned take out of pan.
Add vegetables, and for colour add sugar and caramelise. Deglaze pan with balsamic vinegar, return ribs to pan.
Add red wine, reduce by 1/3 and add beef stock. Bring to a boil then put in oven for approx 90 minutes. When cooked, the meat should come off the bone easily.
Strain the cooking liquid into a sauce pot. Reduce until it thickens then add butter piece by piece.
Swirl pan to melt butter then pour over ribs.
Serve with Yukon Gold Mashed Potatoes with Horseradish and Turned Carrots with Cauliflower Florets.
Recipe by Chef Bobby Briggs, former Executive Chef at Bahamas Food Services