Recipe: Short Ribs with Sweet Potato Fondue and Razz-Cherry Garlic Glaze
- 3 8-ounce Short Ribs, bone in
- 2 ounces Onion, chopped
- 2 ounces Celery, chopped
- 2 ounces Carrot, chopped
- 4 cups Red wine
- 2 cups Chicken stock
- 3 cloves Garlic
- 2 sprigs Thyme
- 1 teaspoon Peppercorns
- To taste Salt and pepper
Trim short ribs of excess sinew. Season with salt and pepper and dust lightly with flour.
Heat a heavy bottom braising pan. Add olive oil.
Sear short ribs on all sides. Remove from pan. Add all other ingredients together except the wine and stock.
Pour braising liquid on short ribs but do not completely submerge.
Cover pan and place in oven at 320 degrees. Braise for 3 hours.
Serve with sweet potato fondue and razz-cherry glaze. (Recipes follow.)