Written by adam on Aug 20, 2008
Braised Shortribs in Molasses/Balsamic sauce
Filed Under: Recipes
I apologize in advance for the crudeness of this photo and others to come. The Men in Aprons' official camera is dead and I'm having to attempt food photography with a camera phone. YACK! The following recipe contains the perfect amount of food for two people, awesome for a date night if you are so inclined. Serve these shortribs over a bed of creamy polenta with Gruyere cheese.
- 1 pound beef shortribs (about 4-5)
- 1/2 cup flour for dredging mixed with pinch of salt & pepper
- 5 TBSP vegetable oil
- 1 cup each chopped onion, celery, carrot
- 1/4 cup molasses
- 2 TBSP tomato paste
- 1 pinch fresh rosemary
- 1 Tsp. dried thyme
- 2 cups beef stock
- 1/4 Tsp. Liquid smoke
- 1/4 cup brown sugar
- 1 TBSP balsamic vinegar
- Salt to taste
Preheat oven to 325 degrees. In a large oven-proof pot or dutch oven, heat the oil over medium-high heat on the stovetop. Dredge the ribs in the flour and shake off excess. Brown them into the hot oil for a couple of minutes per side, being careful not to burn. Remove the ribs to a plate when all are browned.
Reduce heat to medium and add the carrots, celery, and onion to the remaining oil. Saute for a few minutes until soft. Add the molasses, tomato paste, thyme, rosemary, and liquid smoke. Combine thoroughly and bring back to a simmer. Return the ribs to the pot and cover with foil or a lid. Put in the oven for 2 hours to braise.
Remove the ribs from the pot to a plate to rest. The meat should be fall-off-the-bone tender. Remove the used vegetables and herbs, but keep that dark and lovely sauce in the pot. You might have to strain the solids through a sieve.
Bring the sauce to simmer on the stovetop over medium heat. Add the brown sugar and balsamic vinegar. Let simmer for a few minutes to reduce. Taste and season with salt if the flavor is too flat.
Serve the ribs and top with the sauce.