Cherry Balsamic Short Ribs

Cherry Balsamic Short Ribs

29
foodlover83 1

"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!"

Ingredients

{{adjustedServings}} servings 540 cals
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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

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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.

Footnotes

  • Cook's Note:
  • Demi-glace can be found at specialty or gourmet foods stores.
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Reviews

29
  1. 37 Ratings

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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!

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 ...

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 ...