Monday, June 9, 2014

Monday’s Bread Bowl: Balsamic Braised Short Ribs

Thick gravy and tender ribs

The Mixed Stew likes this balsamic-vinegar based version of German Braised Short Ribs.  Here’s the recipe:

What you will need:

1 large stew pot w/ lid
1 wooden spoon
1 large yellow onion, chopped small
1 cup mushrooms, sliced
3 garlic cloves, sliced thin
3 tablespoons olive oil
1 large serving plate
1 ½ cup all-purpose flour
½ cup water
1 ½ - 2 lbs short ribs, flanken-style cut
1 -2 teaspoons dried red pepper flakes
1 tablespoon, mustard powder
4 tablespoons Worcestershire sauce
1/3 cup balsamic vinegar
2 tablespoons granulated sugar
1 (14 oz.) can tomatoes, diced
1 (12 oz.) can chicken broth
½ tablespoon coarse salt

Cooking & Directions:

Combine pepper flakes, flour, and mustard powder on serving plate.  Blend well.  Season short ribs with salt on both sides then drench in flour mixture.  Set ribs aside.  Heat pan on medium-high heat.  Add olive oil, onion, and garlic.  Stir well.  Sautee ingredients until onion turn translucent.  Place short ribs in pan and brown on both sides.   Then pour in tomatoes, balsamic vinegar, Worcestershire sauce, and chicken broth in pan.  Cover with lid.  Lower heat to medium.  Let ingredients braise for 40 minutes. Occasionally stir and flip ribs.  After 40 minutes, dilute sugar in water.  Mix well then add to pan’s ingredients.  Throw in sliced mushrooms, too.  Return pan’s lid and let ingredients simmer for another 20 minutes.  Serve once ribs have reached desired tenderness.

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