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Braised Short Ribs with Dried Cherries and Red Wine

From the recipe box Marissa’s recipes by Marissa Lippert

Serves

4 to 6

Introduction

Serve with roasted Brussels sprouts and fingerling potatoes dusted with truffle salt.

Ingredients

	1½	Tbsp. olive oil
	2	lb. boneless short ribs, trimmed of extra fat
	~	Salt and freshly ground black pepper
	¼	cup flour for dredging
	1 to 2	carrots, roughly chopped
	1 to 2	cippolini onions (or 1 small yellow onion), roughly chopped
	½	shallot, diced
	3	garlic cloves, peeled and smashed gently with a knife
	5	crimini or button mushrooms, cleaned and roughly chopped
	1	Tbsp. fresh thyme
	1	bay leaf
	1	Tbsp. tomato paste
	⅓	cup dried cherries
	½	bottle dry red wine (I use one with cherry overtones)
	2	cups beef stock

Steps

Preheat oven to 350 degrees.
Heat olive oil in a heavy oven-proof saucepan over medium-high heat. Season short ribs with salt and pepper. Dip in flour to cover each side. Brown short ribs, about 4 minutes on each side. Transfer ribs to a plate.
Place all vegetables and herbs in the saucepan and sauté for about 5 to 7 minutes. Stir in tomato paste and dried cherries and cook for another minute.
Place the short ribs back in the pan and add the wine and beef stock. Bring to a boil, then transfer the pan to the oven. Cook 2½ hours or until the meat is tender, stirring occasionally.
Remove from the oven, place the meat on a separate platter, and boil the liquid about 20 minutes, until it’s quite reduced.

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