- 4
Ingredients
- 2 lbs boneless beef short ribs, cut into 4 equal portions
- 2 cups flour
- Salt and black pepper - to taste
- 1/4 cup veg oil
- 1 yellow onion, coarsely chopped
- 3 ribs celery, coarsely chopped
- 2 carrots coarsely chopped
- 1/2 bottle (1-1/2 cups) Syrah or other red wine
- 1 bay leaf
- 1 thyme spring
- 3 cups beef broth or beef stock
- Mashed potatoes or polenta with gorgonzola cheese
- 8 fresh brown turkey figs or mission figs
- 6 tablespoons butter
Preparation
Step 1
Ribs:
Pre-heat oven to 300F
Whisk salt and pepper into flour and coat meat
Heat large frying pan or heavy bottom pan over high heat.
Add oil and sear meat to golden brown on both sides
Remove ribs to a baking pan.
Add vegetables to the frying pan, saute for 3-5 minutes
Add wine, bay leaf and thyme and reduce by 1/2
Add beef stock and bring to a boil
Pour the braising liquid over ribs in the baking pan and bake at 300F for 5 hours
Potatoes or Polenta:
Make mashed potatoes or prepared polenta
Mix in gorgonzola (1/4 cup) and Parmesan cheese (2 tablespoons)
Serve:
Cut figs in half, season with salt and pepper and grill
Remove ribs from braising liquid (if necessary reheat ribs in braising liquid)
Strain braising liquid and reboil in baking pan
Slowly whisk in cold butter, 1 tablespoon at a time
Arrange ribs on top potatoes on plate
Pour 1/4 cup of braising sauce on each of the rib
garnish with the figs on top of the rib