This meal was a trial run for a new recipe ---and it is definitely a keeper. The glaze is made with black currant juice and balsamic vinegar, and it makes this dish extra special. Beef short ribs are less expensive than other cuts, but when cooked this way, they are heaven. I remember first falling in love with short ribs at Union Square Cafe in NYC.
Beef Short Ribs with Balsamic Glaze
adapted from Edible Finger Lakes calendar
1/4 pound bacon, diced
3 pounds beef short ribs, patted dry and seasoned with salt and pepper
2 cups carrots, medium dice
2 cups celery, medium dice
12 cipollinni onions, peeled (or you could use pearl onions)
2 T. flour
3 sprigs fresh rosemary
1 t. dried sage (or 2 t. fresh chopped)
1 cup red wine
3 cups beef stock
Preheat oven to 350 degrees.
Add the vegetables and cook for 5 minutes.
Deglaze the pot with the red wine. Add the ribs.
Lower the oven to 225 degrees, remove the pot, and transfer the ribs to a cookie sheet. Brush them with the glaze, cover with parchment paper and place them back in the oven along with the veggies.
1 1/4 cups balsamic
1/2 cup black currant juice (look in the organic section)
2 T. honey
pinch of salt
In a small pan over medium heat, combine all ingredients. Reduce by one third.
make your green beans and instant polenta.