Ingredients
- flour
- 4 pound beef short ribs
- 4 pound salt and pepper
- 2 tablespoon corn oil
- 1/2 cup date paste
- 1 bunch baby carrots
- 1 bunch baby beets
- 1 bag white pearl onions
- 1 1/2 cup red wine
- 3 cup chicken stock
- 1 tablespoon parsley
Preparation
Baking Directions:
Preheat the oven to 300F.
Dust the short ribs with flour and season them with salt and pepper on all sides.
In a large heavy-bottomed pot over medium heat, warm corn oil.
When hot, add ribs (work in batches) and brown on all sides, about 15 minutes per batch.
Remove and set aside.
Add the date paste to the pan and crush it up with the back of a spoon.
Cook for 1-2 minutes.
Add the short ribs to the pan and add red wine and bring to a boil.
Add chicken stock and bring liquid to a boil.
Reduce heat to low (liquid should be just under a simmer), cover, and transfer the pan to the oven.
Cook until ribs are tender and the bone slips right out, about 2 hours 15 minutes.
About 45 minutes before the ribs are done, add the carrots, beets, and pearl onions to the pan.
Lift ribs out of their braising liquid and sprinkle short ribs with salt and pepper if desired.
Garnish with parsley and serve with cooking liquid.
Tips:
This dish is great with Luxurious Potato Puree.
