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Slow Braised Short Ribs


Recipe Summary

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.

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