serves 4-5<\/em><\/p>\n3 beef short ribs, bone-in<\/p>\n
Salt and freshly ground pepper<\/p>\n
2 tablespoons olive oil<\/p>\n
1 yellow onion, peeled and chopped<\/p>\n
1 carrot, peeled and chopped<\/p>\n
2 cups dry red wine<\/p>\n
4 cups veal stock (can substitute beef stock)<\/p>\n
2 sprigs of thyme<\/p>\n
1 bay leaf<\/p>\n
1\/4 cup balsamic vinegar<\/p>\n
Bing cherries halved and pitted (as many as you want to plate)<\/p>\n
Buttermilk Biscuits from The Joy Of Cooking<\/p>\n
1 3\/4's cup sifted all-purpose flour<\/p>\n
1\/2 teaspoon salt<\/p>\n
2 teaspoons double-acting baking powder<\/p>\n
1 teaspoon sugar (optional) 1\/2 teaspoon baking soda<\/p>\n
1\/4 cup lard or 5 tablespoons butter<\/p>\n
3\/4 cup buttermilk<\/p>\n
Preheat oven to 325\u02daF. Cut the bone away from the rib meat in one straight shot. Keep both. Trim any outer fat on the rib meat if it is thick and white. On the stove top heat a large oven-proof pan with olive oil on high heat. Generously Salt and pepper the rib meat. Sear the rib meat hard on all sides to brown. Remove the rib meat to a plate and if there is a lot of fat in the pan throw away all of it but three tablespoons.<\/p>\n
Add in 2 of the bones and the carrots and onions. Saut\u00e9 until soft then add the rib meat back to the pot. Pour in the wine and reduce by 1\/3rd. Add in the beef stock, thyme, and bay leaf and place in the oven to braise for one hour. Check in to make sure things are happily braising and bubbling. After 1 hour remove the rib meat and cut into 1 1\/2-inch slices. Place slices back into the braising liquid. If necessary add a little more red wine and veal stock to cover slices. Place a lid on the pot and continue cooking for another hour until the fat in the rib meat has rendered and the meat is tender.<\/p>\n
When rib meat is done remove slices to a plate and keep warm. Throw away the bones, strain the braising liquid, and return it to the pot. Carefully spoon out as much of the fat as possible. If the braising liquid is thin \u2013 not yet thick enough to coat the back of a spoon \u2013 reduce on the stove top. Add the balsamic vinegar little by little until the sauce has a nice rich slightly acidic taste. Toss in the cherries halves to warm right before serving.<\/p>\n
The meat can be reheated in the sauce right before serving too.<\/p>\n
For the bisuits: Preheat oven to 450\u02daF. Put all the dry ingredients in a Cuisinart and blend for 2 seconds to evenly distribute. Add the butter or lard in cubes and blend with on and off pulses until the mixture resembles coarse cornmeal. Add the buttermilk and blend with on and off pulses until the dough just comes together. Turn the dough out onto a floured surface and knead gently for 30 second.<\/p>\n
Roll the dough gently to a thickness of 1\/2-inch and cut with a biscuit cutter (I often use a water glass). Brush the tops (not the sides or they won't rise) with a little milk if you want glaze the tops. Bake on an ungreased baking sheet for 10-12 minutes until they are golden delicious.<\/p>\n
Serve warmed short ribs over biscuits. Spoon over balsamic sauce and place cherries around. Serve with horseradish cream<\/p>\n","protected":false},"excerpt":{"rendered":"
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