SHORT RIBS WITH FIG BALSAMIC
Servings
4
Total time
1
hourRich and meaty short ribs are in perfect company with our Fig Balsamic Vinegar. While the cook time is an investment, hands-on time is short. You can easily convert this recipe to the Instant Pot for a quicker cook time. In either case, this dish is worth it. Serve with a bowl of creamy polenta or a serving of our Jalapeno Smashed Potatoes.
Ingredients
2 lb bone-in beef short ribs
2 shallots, halved
1/3 cup Fig Balsamic Vinegar
1/3 cup red wine
1/4 cup packed brown sugar
2 1/2 cups beef stock
Instructions
- Preheat an oven to 375°F. Season the short ribs generously with Salt n Pepa Blend.
- In a Dutch oven over medium-high heat, drizzle in Roasted Garlic Avocado Oil to coat the bottom. Working in batches, sear the ribs until browned on all sides, 8 to 10 minutes.
- Add the shallots and sauté, stirring occasionally, until slightly softened, about 3 minutes. Add the balsamic vinegar and red wine to the pot and bring to a simmer, scraping up any browned bits from the pan bottom, 1 to 2 minutes. Stir in the brown sugar and stock and bring to a boil. Return the ribs to the pot.
- Cover the pot and transfer to the oven. Cook until the meat is fork tender, about 2 hours. To serve, using a slotted spoon, divide the ribs among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs and serve.
