Recipe Servings: 4 portions
Recipe Preparation Time: 25 minutes
Recipe Cook Time: 300 minutes
4 short ribs, about ½ lb each
½ cup + 4 tbsp Lucini® Extra Virgin Olive Oil
3/4 tsp Kosher salt
1/2 tsp black pepper, fresh ground
1 tsp smoked paprika
2 carrots, about 1 cup coarsely chopped
1 onion, about 1 cup coarsely chopped
4 garlic cloves, 2-3 tbsp finely chopped
1 cup Lucini® Organic Tuscan Plum Tomatoes, 1/2 jar finely chopped
3 cups red wine, preferably full bodied
4 cups stock, beef or poultry
2 bay leaves
3 tbsp Lucini® Fig Infused Balsamic Vinegar
Preheat oven to 250°F.
Wash ribs and dry well. Season with the salt, black pepper and paprika and then dust with flour. Add ½ cup olive oil to a heavy, oven-safe pot and sear the ribs on all sides until well-browned (about 7-10 minutes). Transfer to a plate and sprinkle with salt and pepper.
In the same pot, heat 2 tbsp olive oil and add the carrots, onion and garlic. Cook over moderate heat until softened, about 5 minutes. Add the tomatoes and bring to a boil over medium-high heat. Add ½ the wine and boil again, stirring occasionally, until sauce is reduced by half, about 8 minutes.
Add remaining wine, stock, bay leaves, 2 tablespoons vinegar, and remaining salt and pepper to sauce and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours. Every 30 minutes, skim and discard fat from the surface.
Remove ribs and place on serving platter. Pour sauce through a medium-mesh sieve into a large bowl and then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to 2-3 cups. Drizzle ribs with remaining tablespoon of fig vinegar and season to taste with salt and pepper. Serve the sauce with ribs.
Perfect for a cool, fall night.