When I came across this recipe I loved the ingredients but the 45 minute cook time struck me as short. I am used to a couple hours minimum but decided to try it the way the recipe said. I should have listened to my instincts. The flavor of the sauce was amazing but the beef was tough. There was also no salt and pepper listed but I seasoned my meat and sauce. I would try this again with a much longer braising time.
- 2 tablespoons extra virgin olive oil
- 4 meaty beef short ribs
- 1 large onion, diced
- 4-5 cloves garlic, minced
- 4 plum tomatoes, chopped
- 1 1/2 cups cremini mushrooms, sliced
- Dash red wine
- 1/2 cup balsamic vinegar
- 2 cups beef broth
- 1/2 tablespoon cornstarh
- 1/2 tablespoon cold water
In a dutch oven over medium high heat, add the oil. Season the ribs with salt and pepper. When the oil is hot, add the beef ribs and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion and garlic. Saute until softened and then add the tomatoes, mushrooms and dash of red wine.
Stir to combine and return the beef short ribs to the pot.
Add the balsamic vinegar and beef broth and let it come to a boil. Season with salt and pepper.
Once it comes to a boil, reduce the heat and let it simmer uncovered for 45 minutes or until the beef ribs become tender and the sauce has reduced by half.
Create a slurry by combining the cornstarch and water in a small bowl. Pour this slurry into the pot and stir to thicken the sauce.
To plate, serve up in bowls with mashed potatoes, rice, pasta or polenta.