This article originally appeared on The Nosher.
Braised short ribs are a decadent and delicious alternative to brisket for Passover, or anytime you want to serve up a very special meal. They are so tender from cooking low and slow, they literally fall off the bone. Adding dried fruit to meaty dishes is one of my favorite tricks for creating a sweet and savory flavor profile. Plus the acidity from the red wine and balsamic vinegar adds an extra special touch of umami.
The trick to a tender and flavorful dish for many kinds of braised meat dishes is creating layers of flavor, which begins by browning the short ribs in a large pan to lock in the juices and caramelize the meat. Then I add a mix of chopped aromatic vegetables (onions, carrots and celery) to cook in the fat rendered by the meat, getting all those “good bits” off the bottom of the pan. After the vegetables have softened, it’s time to add the liquids — in this case, sweet wine, stock and balsamic vinegar — and then cook it all low and slow until the meat is crazy tender.
I love to serve these short ribs with mashed or roasted potatoes, roasted vegetables and wilted greens. But be warned — they are devoured quickly.
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