Balsamic Braised Short Ribs

READY IN: 2hrs 10mins
SERVES: 2
YIELD: 2 Plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Season all sides of the short ribs with a generous amount of pepper and salt.
  • Brown ribs on all sides in a skillet drizzled with olive oil.
  • While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
  • Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
  • Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
  • Using a slotted spoon put mushrooms into dish with ribs.
  • Lightly drizzle olive oil over ribs and mushrooms.
  • Pour one tablespoon of balsamic vinegar over each rib (one per rib).
  • Sprinkle with salt & pepper.
  • Place lid and bake in lower middle third of oven for 2 hours.
  • While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
  • Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
  • Drain potatoes, place back in pot and mash well.
  • Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
  • Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
  • Sprinkle with salt and pepper, and pinch of red pepper flakes.
  • Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
  • Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
  • Sauté for about 2 minutes until start to lightly brown.
  • Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
  • Garnish if you’d like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
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