1. Preheat the oven to 350ºF.
2. Heat the olive oil in a heavy ovenproof saucepan or enameled cast-iron Dutch oven or heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer the ribs to a plate.
3. Place all the vegetables and herbs in saucepan and sauté for 5 to 7 minutes. Stir in the tomato paste and dried cherries and cook for another minute. Place the short ribs back into pan, add the wine and beef stock, and bring to a boil
4. Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the meat on a platter, and simmer down the liquid on low for about 20 minutes on the stovetop. Serve with polenta, pappardelle pasta or mashed potatoes.
Braised Beef Short Ribs with Dried Cherries and Red Wine
This is a great recipe for the deepest of wintry days when you just need some comforting, hearty nourishment. Short ribs are perfect for a one pot meal. Look for grass-fed, grass-finished beef for maximum benefit of healthy fats and antioxidants. If you’re vegetarian or vegan, try swapping out the beef for satisfying portobello mushrooms and add in a few more carrots and 2-3 parsnips.
Makes 4 to 6 servings
1 ½ tablespoons olive oil
2 pounds boneless beef short ribs
Salt and freshly ground black pepper
¼ cup all-purpose flour for dredging
1 to 2 carrots, roughly chopped
1 cup cremini or button mushrooms, roughly chopped
1 tablespoon fresh thyme leaves
1 to 2 bay leaves
1 medium yellow onion, roughly chopped
1 shallot, diced
3 garlic cloves, peeled and gently smashed
1 tablespoon tomato paste
1/3 cup dried cherries
½ bottle red wine
2 cups beef or chicken stock