Ingredients
- Four 12 oz portions short ribs, each cut into 3-inch lengths
- salt and pepper
- 3 Tbsp vegetable oil
- 1 medium onion, roughly chopped
- 2 bay leaves
- 3 cloves garlic, crushed
- 4 whole cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 Tbsp tomato paste
- ¾ cup apple cider vinegar
- ¾ cup brown sugar
- ¼ cup white wine
- 4 cups beef stock
- 2 Tbsp black pepper
How to Make It
- Preheat oven to 325°F.
- Season ribs with salt and pepper. Heat vegetable oil in a large, wide, ovenproof skillet with high sides (a dutch oven is perfect) over high heat. Add ribs and sear on all sides until deep golden brown. Transfer seared ribs to a plate or tray.
- In same skillet, sweat onion, bay leaves, garlic, cloves, rosemary, and thyme until lightly coloured, about 5 minutes. Add tomato paste and cook out for 2 minutes.
- Deglaze pan with apple cider vinegar; add brown sugar and bring to a simmer. Add white wine, beef stock, and pepper; bring to a simmer. Skim off fat from the surface. Return ribs to skillet and place in preheated oven, loosely covered. Braise until ribs are tender, about 60 minutes.
- Remove ribs from braising liquid and set aside. Discard rosemary and thyme stems. Remove all but 3 cups of braising liquid; return skillet to stove and reduce volume by two-thirds, over medium heat, skimming if necessary. Sauce should be glaze consistency. Adjust seasoning with salt and pepper; pour glaze over ribs and lightly toss to coat.