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SHORT RIBS ON BRIOCHE Recipe

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This recipe for SHORT RIBS ON BRIOCHE is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 (4-ounce) beef short ribs
3 tablespoons grapeseed oil
1 small onion, diced
1 cup dry red wine
4 cups beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary
1/4 cup balsamic vinegar
1 (14-ounce) can stewed tomatoes
Kosher salt and freshly cracked black pepper
4 brioche buns

Directions:
Directions:
Preheat oven to 375 degrees F.

Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.

Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.

Serve with KICKED UP COLE SLAW

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
For what credit is it if, when you are beaten for your faults, you take it patiently? But when you do good and suffer, if you take it patiently, this is commendable before God. For to this you were called, because Christ also suffered for us, leaving us an example, that you should follow His steps: ~ 1 Peter 2:20-21

 

 

 

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