Ingredients
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3 1/2 tablespoons oil, sunflower
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6 beef short ribs, bone in
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2 leeks, use the white only, sliced
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2 carrots, sweet, peeled, coarsely chopped
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2 parsnips, peeled, coarsely chopped
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2 celery ribs, coarsely chopped
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2 shallots, french, minced
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3 garlic cloves, chopped
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2 tablespoons tomato paste
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1 teaspoon salt, seasoned
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1/2-1 teaspoon red pepper flakes
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1/2 teaspoon black pepper, freshly ground
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1/2 cup balsamic vinegar
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1/4 cup sugar, brown
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3 sprigs rosemary, fresh
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1 sprig thyme, fresh
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1 tablespoon mustard, dijon
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4 cups beef stock
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2 onions, medium, sweet, sliced
Instructions
- Heat oil in a heavy pan. I use a cast iron one.
- I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
- After all the ribs have been seared, remove from pan and put aside until needed.
- Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
- Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
- Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
- Preheat oven to 325 degrees.
- Return the short ribs to the pot and bring to a low simmer and cover.
- Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
- Remove the ribs from pot, cover with foil to keep warm.
- Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
- Drizzle the glaze over the ribs and enjoy.