Shortrib Burger
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2270 g
Beef Short Rib (boneless)2 stalks
Celery (roughly chopped)1 cup
Tomato Paste1.5 cups
Red Wine4 cups
Chicken Broth1 cup
Balsamic Vinegar1 tsp
Black Peppercorn5 cloves
Garlic3 sprigs
Thyme (fresh)Directions:
1
Preheat the oven to 375 degrees F
2
Heat a pan over medium-high heat until hot, and then sear the ribs on all sides
3
Remove and set aside
4
Add the celery, carrots and onions and cook until caramelized, and then stir in the tomato paste and cook for 5 minutes
5
Pour in the wine to deglaze, scraping up the browned bits, and cook for 10 minutes
6
Add the broth and balsamic vinegar and bring to a boil
7
Pour over the ribs in a baking dish or roasting pan with the peppercorns, garlic, bay leaves and thyme and cover with foil
8
Bake for 4 hours
9
Pull the meat off the bones and serve on buns