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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.