16 Oz Beef Short Rib, pastured, trimmed & cut into individual bone segments.
1 C Red Onion, chopped.
1 Medium Sized Carrot, sliced.
1 Medium Sized Stalk of Celery, sliced.
2 Tbsp Garlic, minced.
1 C Beef Broth, low sodium.
6 Tbsp Good Quality Balsamic Vinegar.
1 28 Oz Can of Diced Tomatoes.
3 Tbsp Brown Sugar, lightly packed (optional).
Kosher Salt & Fresh Cracked Black Pepper.
Pre-heat your oven to 300 degrees F.
As that heats, prepare the ribs. Remove from the packaging, pat dry with paper towels and season generously with salt and pepper. Meanwhile, heat a large Dutch oven (or blue enamel roasting pan), lightly coated with cooking spray over medium-high heat. Once hot, add ribs to pan; cook approx 3 to 4 minutes per side or until browned, turning occasionally.
Remove from pan and set aside.
Add a small glug of olive oil if necessary and toss the onion, carrot and celery into the pan. Sauté 8 minutes or until lightly browned, stirring often. Add garlic, stir and sauté 1 minute. Return the ribs to the pan, immediately followed by the broth, vinegar, sugar, and tomato. Bring to a simmer.
Cover and bake at 300° for 3 hours. Remove from the heat and using a slotted spoon, serve 3 - 5 ribs per person over some basic polenta, gourmet smashed potatoes, or even some homemade pasta.
Recipe by She Eats at https://sheeats.ca/2012/06/june-src-reveal-rhubarb-and-honey/