Recipe courtesy of
Prime Angus Beef Short Ribs
Total:
3 hr
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
3 hr
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 3 pounds boneless prime Angus beef short ribs
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns, crushed
  • 1 teaspoon sugar
  • 6 peeled shallots, chopped
  • 1 fresh bay leaf
  • Dash of fresh thyme leaves
  • 3 cups red wine
  • 1 cup beef or veal stock
  • Butter
  • 1/2 pineapple, peeled and cut into 1-inch cubes
  • 1 tablespoon pistachio oil
  • Chopped scallions

Directions

In a large pan over medium-high heat, sear the short ribs on all sides, in batches if necessary. Add the salt, peppercorns, sugar, shallots, bay leaf and thyme. Stir for 1 minute, and then deglaze with the red wine. Cook for 4 minutes, and then add the beef stock. Cover, reduce the heat to medium-low and simmer, stirring occasionally and skimming fat from the surface, until the meat is tender, about 2 1/2 hours. 

Remove the meat and pass the cooking juices through a sieve into a saucepan. Reduce the juices over medium heat until a smooth texture. Add a dash of butter. Mix the pineapple cubes with the pistachio oil and some scallions. Serve with the beef and sauce. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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