Fo-Sho Short Ribs With Balsamic Glaze
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
450 g
Bacon (diced)1810 g
Rib (short)2 tbsps
Canola Oil2 cups
Carrot (1-inch dice)2 cups
Celery (1-inch dice)2 tbsps
All-Purpose Flour2 tsps
Dried Rosemary1 tsp
Red Chili Flakes1 tbsp
Pickling Spice1 tsp
Salt1 cup
Red Wine3 cups
Beef Stock1.5 cups
Balsamic Vinegar3 cup
Pomegranate Juice5 tbsps
Honey6 cups
Whole Milk6 cloves
Garlic (peeled and smashed)2 tbsps
ButterDirections:
1
(Broth to be served with Parsnip Puree
2
Preheat oven to 350 degrees F
3
In a large Dutch oven, over medium-high heat, cook bacon to render fat
4
Remove bacon and reserve as garnish for parsnips
5
Season ribs with salt and pepper
6
Sear all sides of ribs, in batches, ends included, and then remove
7
Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine
8
Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs
9
Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender
10
Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven
11
Strain and reduce broth by a third
12
) In a small pot over medium heat, combine all ingredients
13
Whisk occasionally and reduce by one third
14
; In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme
15
Bring to a simmer and reduce heat
16
Simmer 5 to 7 minutes or until fork tender
17
Strain, reserving liquid
18
Discard thyme bundle
19
Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency
20
Add butter and salt and pepper, to taste, and pulse
21
Garnish with bacon and fried onions
22
Serve with reduced broth from short ribs