Glazed Short Rib Crostini Stack
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Sweet Paprika6 cloves
Garlic (crushed and peeled)1 medium
Carrot (cut into large chunks)1 small
Onion (peeled and quartered)1 sprig
Thyme (fresh)1 cup
Red Wine (dry)1.5 cups
Beef Broth (low-sodium)2 tbsps
Honey1 tbsp
Balsamic Vinegar1 cup
Extra-Virgin Olive OilDirections:
1
For the short ribs: Cut the short ribs into bite-sized chunks (you should have at least 12)
2
Sprinkle with the paprika, 1/2 teaspoon salt and some pepper
3
Heat the olive oil in a small Dutch oven over medium heat
4
Add the short rib pieces and brown all over, 4 to 5 minutes total
5
Remove to a plate
6
Add the garlic, carrot, onion and thyme to the Dutch oven and cook until the vegetables just begin to brown, about 2 minutes
7
Add the meat back in and add the wine, then increase the heat to boil the wine down to a glaze, 1 to 2 minutes
8
Add the broth, honey and vinegar and reduce the heat to low so that the liquid is simmering
9
Cover and cook until the meat is tender but not falling apart, about 1 hour and 30 minutes
10
Remove the meat to a plate
11
Preheat the oven to 400 degrees F
12
Pick out and discard the vegetables and thyme from the Dutch oven
13
Increase the heat to high and boil the liquid down to a thin glaze, about 5 minutes
14
Add the meat back and toss to coat
15
Remove from the heat and cover to keep warm
16
For the crostini: Arrange the baguette slices on a sheet tray in a single layer
17
Drizzle with the olive oil
18
Toast in the oven until just crisp but not browned, 4 to 5 minutes
19
In a small bowl, mash together the blue cheese, cream cheese and chives with some pepper
20
Spread the mixture onto the toasted bread and broil until the cheese just begins to brown, 1 to 2 minutes
21
Top each cheese toast with 1 to 2 pieces of glazed short rib
22
Garnish with some chopped chives