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Beef Short Ribs - Balsamic/Cherry Style Recipe

Beef Short Ribs - Balsamic/Cherry Style Recipe

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Ingredients

Count

Nutrition

962

Calories

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Ingredients:

Serving

3 lb boneless beef short ribs room temperature
garlic powder to taste
salt and fresh ground pepper to taste
1 sweet onion diced
4 tbsp olive oil
2 stalk celery diced
8 clove garlic whole, skin removed
12 baby carrots stem trimmed to 1/2 inch
5 small onions ( golf ball size) whole, peeled
1 cup burgundy wine
8 sprig fresh thyme
2 bay leaves
2 sprig fresh rosemary
5 fresh sage leaves
1 cup root beer do not use diet
1/3 cup balsamic vinegar
1 1/2 cup unsalted beef stock
2 cup pitted frozen tart cherries thawed
1 tbsp butter

Directions:

Preheat oven to 325 degrees F.
Season the short ribs with salt, pepper and garlic powder. Heat a dutch oven or other heavy pot over medium heat; add about 1 1/5 T of the olive oil. Sear 2-3 ribs in the hot oil until browned on all sides; set aside on a platter and repeat with remaining ribs adding another 1 1/2 T of the olive oil. Discard used oil.
Add remaining tablespoon of olive oil to pot and saute the onions and celery until tender stirring often - about 7 minutes. Add whole peeled garlic cloves and saute for another 2 minutes. Pour in the wine and deglaze the pan – scraping up the brown bits from the bottom of pan. Bring to a boil and reduce by about half.
Add the bay leaves, thyme, sage and rosemary – stir to incorporate. Add beef stock, balsamic vinegar and root beer. Add back the short ribs and cover with the tart cherries.
Cover the pot and place in the oven and cook until tender, about 3 1/2 - 4 1/2 hours. With 30 minutes remaining, remove lid and continue roasting.
Remove the short ribs and place on a serving platter to rest. Remove the garlic cloves and whole onions from the liquid and place around the ribs on the serving platter (alternately, garlic can be spread over crusty slices of a baguette). Strain the remaining liquid to remove the herbs, cherries and vegetables and skim off the fat. Return the liquid to the pot, deglaze the pot and bring to a boil. Reduce the liquid until slightly thickened and whisk in the butter to smooth out the liquid. Spoon the liquid over the short ribs and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	961.67 Kcal (4026 kJ)
Calories from fat	587.35 Kcal
		% Daily Value*
Total Fat	65.26g	100%
Cholesterol	204.74mg	68%
Sodium	412.21mg	17%
Potassium	1341.11mg	29%
Total Carbs	35.61g	12%
Sugars	24.34g	97%
Dietary Fiber	4.4g	18%
Protein	50.86g	102%
Vitamin C	13.2mg	22%
Vitamin A	0.3mg	9%
Iron	7mg	39%
Calcium	111mg	11%

Amount Per 100 g
Calories	126.57 Kcal (530 kJ)
Calories from fat	77.31 Kcal
		% Daily Value*
Total Fat	8.59g	100%
Cholesterol	26.95mg	68%
Sodium	54.26mg	17%
Potassium	176.52mg	29%
Total Carbs	4.69g	12%
Sugars	3.2g	97%
Dietary Fiber	0.58g	18%
Protein	6.69g	102%
Vitamin C	1.7mg	22%
Iron	0.9mg	39%
Calcium	14.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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