Now THIS is Love!!! These Short Ribs have two secret ingredients: chopped dates and a little bit of port wine.
Serves 4
30 mins prep
160 mins cook
190 mins total
Now THIS is Love!!! These Short Ribs have two secret ingredients: chopped dates and a little bit of port wine. You can also you use dried figs but the caramel flavor of the dates really added something special. Short ribs tend to be pricey. If I’m feeding a bunch of people I will buy two bone in and then the rest boneless. I still want the flavor having the bones provide, however I find they do not truly a ton of meat! 1 1/2 lbs of boneless beef short ribs (If using on the bone you may want to opt for a bit more as they yield less meat. 1/4 cup flour Kosher salt Pepper 2 tbsp olive oil 1 tbsp butter 1 yellow onion, sliced into half moons 1 cups chopped carrots 1 1/2 cup chopped pitted dates 2 tbsp tomato paste 1 tbsp soy sauce 2 cups red wine 1 cup beef stock 1/3 cup port wine 2 bay leaves 1 sprig Rosemary Salt and pepper to taste Heat the olive oil over medium/high heat in a ceramic pot. Sprinke kosher salt and black pepper on all sides of the short ribs. Preheat your oven to 350 degrees. Dredge the short ribs in flour, shaking off the excess. Place the short ribs in the pot and brown on all sides. Working in two batches if necessary, in order to not crowd the pan. Remove short ribs from pot and reserve. Lower your heat to medium. Add butter to the pot, once melted add the onions and sauté for 3 minutes. Then add the carrots and dates, sauté for 5 minutes more. Add the tomato paste to the pot and cook for a minute more. Stirring often as the tomato paste becomes a deep red. Add in soy sauce and stir gently to incorporat Pour in the wine and the port. This will deglaze the pan, scrape up any brown bits you can from the bottom. Then add the short ribs back to the pot along with any accumulated juices. Bring to a boil, then lower heat to medium. Simmer for 10 minute. Then add in the broth, season with the rosemary, bay leaf, kosher salt, and pepper. Cover, remove the Rosemary, and transfer to the oven for about 2 1/2 hours, or until the meat is easily falling off the bone. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Serve short over mashed sweet potatoes or polenta
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Heat the olive oil over medium/high heat in a ceramic pot. Sprinkle kosher salt and black pepper on all sides of the short ribs. Preheat your oven to 350 degrees. Dredge the short ribs in flour, shaking off the excess. Place the short ribs in the pot and brown on all sides. Working in two batches if necessary, in order to not crowd the pan. Remove short ribs from pot and reserve. Lower your heat to medium. Add butter to the pot, once melted add the onions and sauté for 3 minutes. Then add the carrots and dates, sauté for 5 minutes more. Add the tomato paste to the pot and cook for a minute more. Stirring often as the tomato paste becomes a deep red. Add in soy sauce and stir gently to incorporate. Pour in the wine and the port. This will deglaze the pan, scrape up any brown bits you can from the bottom. Then add the short ribs back to the pot along with any accumulated juices. Bring to a boil, then lower heat to medium. Simmer for 10 minutes. Then add in the broth, season with the rosemary, bay leaf, kosher salt, and pepper. Cover, remove the Rosemary, and transfer to the oven for about 2 1/2 hours, or until the meat is easily falling off the bone. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Serve short over mashed sweet potatoes or polenta.
