PULLED RED WINE BRAISED SHORT RIBS
5 lbs. short ribs
(Salt and pepper for searing)
1 Tbsp canola oil
2 purple onions, halved and sliced into half moons
4 cloves garlic, peeled
2 cups red wine
1/2 c balsamic vinegar
2 cups beef stock
2 tsp salt
2 tsp pepper
Preheat oven to 180c (350f)
Season short ribs very liberally, on all sides, with salt and pepper.
Heat a large dutch oven or oven-safe pot with lid, over hight heat.
Add oil and working in small batches so as not to over crowd the pan brown short ribs on all sides.
(around 2-3 minutes per side)
When the first batch is seared, remove from the pot and continue with remaining short ribs.
Once all the short ribs have been browned and last batch is removed from the pot add the purple onions.
Cook for about 3-4 minutes until they have slightly softened.
Add garlic and cook for another minute.
Add the rest of the ingredients and bring mixture to a boil.
Return short ribs to the pot and cover.
Place in the oven for 1 hour.
After 1 hour, Remove from pot from the oven and rotate short ribs so that any ribs that were on top can now be submerged in the sauce.
Replace cover and return to the oven.
After another 45 minutes check again.
At this point ribs should be almost done, however exact times will be determined by the meat.
SO, at this point check meat every 15 minutes.
Once the meat is fork tender and a bone can be easily removed, the meat is done!
Remove from the oven but DO NOT remove meat or sauce from the pot.
They need to cool down in the juice they we’re cooked in or they will dry out!
After 45 minutes, remove one rib at a time, shred and return to the sauce.
Continue until all the meat has been pulled.
Serve hot and enjoy!
Because every package of short ribs looks slightly different and everyones ovens are calibrated differently, cooking times will vary. If you have less short ribs per your 5 pounds that is probably because each rib is bigger and will therefore need a little more cooking time. Alternatively, if you have more ribs per 5 pounds, it is mostly likely because each rib is a little smaller and will there for need a bit less cooking time. Adjust accordingly!!
These ingredients are epic. They can poured over literally an piece of meat and taste insanely delicious!