Braised Short Ribs Agrodolce with Honey and Vinegar
Ingredients:
Olive oil
4 lb beef short ribs
1large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 heads garlic, chopped
2 tablespoons all-purpose flour
¼ cup honey
½ cup red wine vinegar
4 cups beef or chicken broth
½ 750mL bottle dry red wine
1 bay leaf
3 tablespoons chopped fresh parsley
Preheat oven to 325 degrees. Heat a good splash of olive oil in a heavy large ovenproof pot over medium-high heat. Season ribs liberally with salt and pepper.
Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
Pour off all but two tablespoons drippings from pot (or add oil as necessary to measure 2 tablespoons). Add onion, carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
Add garlic and flour, and stir 1 minute. Add honey, vinegar, wine, and broth; bring to boil over high heat, scraping up browned bits. Add bay leaf.
Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. Carefully remove ribs from pot with tongs.
Reduce cooking liquid until slightly thickened, stirring frequently about 10 minutes. Stir in ribs and chopped parsley.
Serve ribs and sauce over mashed potatoes or sautéed greens.