Honey and Port Braised Short Ribs

Serves 4

2 tablespoons olive oil
3 pounds boneless beef short ribs kosher salt and black pepper
1 cup carrots -- chopped
1 cup yellow onion -- chopped
1 cup celery -- chopped
8 cloves garlic -- chopped
1/2 cup honey
1/2 cup red wine vinegar
4 cups beef broth
1 750 ml bottle dry red wine
2 cups ruby port
tablespoons thyme -- fresh chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour


Preheat the oven to 350 degrees.

Heat the oil in a large Dutch oven or rondeau over high heat.

Pat the short ribs dry with paper towels and salt and pepper them on both sides.

Working in batches, brown the ribs on all sides turning occasionally. Do not crowd the pan so that you get a nice dark brown crust on each side of the ribs. After all ribs have been browned return them all to the pot.

Add the carrots, onion, celery and garlic to the ribs. Stir occasionally until the vegetables begin to soften.

Add the honey; cook for 2 minutes stirring occasionally. Add the vinegar and boil until most of the liquid is absorbed, stirring occasionally, about 8 minutes. Add the broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover and transfer to oven. Bake until the meat is fork tender, stirring occasionally, about 2-2 1/2 hours.

Using tongs, transfer the ribs to a plate. Boil the cooking liquid until slightly reduced while skimming any fat from the top about ten minutes. Season with salt and pepper. (If you are making this the day ahead, remove the pot from the heat and submerge the ribs in the liquid. Cool slightly. Chill uncovered until cold, then cover and chill. To resume the next day: scrape any solidified fat from the top and discard. Re-warm over medium heat then remove ribs from liquid before continuing.)

In a separate pan melt the butter over medium heat and whisk in the flour to form a smooth paste and cook stirring constantly for 1 minute. This is your roux to thicken the sauce.

While the sauce is at a low boil whisk in the roux and let the sauce boil for 3 minutes to thicken. Add the ribs back into the sauce and re-warm.

The ribs are ready to serve with your favorite sides. I usually serve mine with sautéed spinach and risotto but they are also excellent with mashed potatoes.

* Exported from MasterCook *

NOTES: The boneless short ribs are easily found in the cold months at either Costco or Whole Foods. I like to make this dish a day ahead of serving because it is easy to remove all of the fat from the broth and the flavors improve overnight, but it can also be made on the day of serving with great results.

Nutrition Information Per Serving:
Calories: 500
Total Fat: 13g
Cholesterol: 16mg
Sodium: 1500mg
Total Carbs: 58g
Dietary Fiber: 3g
Protein: 13g

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