Slow-Cooked Tangy Short Ribs

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By Anthony Sedlak

four 12 oz portions short ribs, each cut into 3-inch lengths
salt and pepper
3 tablespoons vegetable oil
1 medium onion, roughly chopped
2 bay leaves
3 cloves garlic, crushed
4 whole cloves
2 sprigs rosemary
2 sprigs thyme
2 tablespoons tomato paste
¾ cup apple cider vinegar
¾ cup brown sugar
¼ cup white wine
4 cups beef stock
2 tablespoons black pepper

Preheat oven to 325°F.

Season ribs with salt and pepper. Add vegetable oil to large, wide, ovenproof skillet with high sides (a Dutch oven is perfect) and bring to high heat. Sear on all sides until ribs are dark golden brown. Transfer seared ribs to a plate or tray.

In same skillet, sweat onion, bay leaves, garlic, cloves, rosemary, and thyme until lightly coloured, about 5 minutes. Add tomato paste and cook out about 2 minutes. Deglaze pan with apple cider vinegar; add brown sugar and bring to simmer. Add white wine, beef stock, and pepper; bring to simmer. Skim off the fat from the surface. Return the ribs back to the skillet and place in oven, loosely covered, and braise until ribs are tender, about 60 minutes.

Remove ribs from braising liquid and set aside. Discard rosemary and thyme stems. Remove all but 3 cups of braising liquid and reduce volume by two-thirds, over medium heat, skimming if necessary. Sauce should be glaze consistency. Adjust seasoning with salt and pepper; pour glaze over ribs and lightly toss to coat.

Recipe courtesy of Whitecap Books. To read the review for The Main: Recipes please click here.