- 2 pounds of beef short ribs (bone-in)
- 1 cup of balsamic vinegar ( I use aged balsamic by Devo Oil)
- ½ cup of red wine
- ½ cup AP flour
- 2 tsp salt and cracked black pepper each
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ cup canola oil
- ¼ cup porcini mushrooms (reserve ¼ cup of liquid)
- 2 bay leaves
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp cinnamon
- 2 TBSP brown sugar
INSTRUCTIONS:
- Heat the canola oil over medium to high heat in your dutch oven. Mix together the flour with the garlic powder, paprika and 1 tsp each of salt and pepper. Dredge your ribs in the flour and place in the hot oil. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat down to medium-low. Toss in the onions, garlic and mushrooms. Cook for 6-8 minutes then add in the wine and balsamic vinegar, stirring the bottom of the pan to release any bits from browning the meat. Stir in the remaining seasonings including cinnamon and brown sugar. Add back the ribs to the dutch oven. Bake at 350 for 2 hours then lower temperature to 300 for another 30-45 minutes (got that tip from Pioneer Woman herself)
Source: Kitchen Belleicios
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