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Cherry Balsamic Short Ribs

Cherry Balsamic Short Ribs

foodlover83

foodlover83

This is one of my favorite comfort foods. They are sweet and tender and full of flavor. They go great with roasted garlic mashed potatoes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
  3. Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
  4. Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
  5. Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.
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Reviews

Chelsey
41

Chelsey

1/11/2011

This recipe took some time but it was WELL worth it. I made it exactly how it was written and I'm so glad I did. Great tasting, tender, the gravy was awesome on potatos. LOVED it!

jrbaker
38

jrbaker

7/5/2011

Let me start out by saying this: We rarely eat beef at our house, maybe 6 times a year tops. This recipe was so delicious, my husband ranked it as one if the best things I've ever made AND he was looking for more when we were finished! I made it exactly as written, with the exception of discarding the veggies and cherries after taking the ribs out of the oven. When you work hard at it, why throw away the delicious flavor from those ingredients? Just pick out the bay leaves and herb stems, and serve with the ribs. Divine! Worthy of company, worthy of family dinner, and worthy of a 10 star review. Thanks so much for a delicious dinner!

LaurelAnn
31

LaurelAnn

11/28/2011

Excellent recipe. I substituted 1 (24) oz jar of Trader Joes dark Morello cherries in light syrup for frozen cherries and cherry soda with superb results. I cooked this a day ahead and skimmed the fat off the sauce before reheating. It would make an excellent dish during the holidays when you want to have as much as possible prepared in advance. Serve with yams, green beans, rosemary bread and a Pinot Noir wine. Enjoy!

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