Slow cooked in a dutch oven, these braised short ribs are so easy to make and have the most delicious sweet chili glaze.
EQUIPMENT
Large dutch oven
Flat head wooden spoon
Tongs
Hand whisk
chef knife
cutting board
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INGREDIENTS
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8 whole beef short ribs
1 head garlic , cut in half
1 tablespoon butter
1 cups beef broth
¼ cup balsamic vinegar
½ tablespoon ground chili paste
2 tablespoons granulated sweetener
INSTRUCTIONS
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.Season the beef short ribs with salt and pepper to taste. Set aside.
Heat a large dutch oven over medium-high heat until hot. Add butter and swirl in pan until melted.
Carefully add short ribs to hot butter and place halved garlic in pan, cut sides down.
Sear ribs on all sides until golden brown. Using a pair of tongs, remove browned ribs and garlic halves from dutch oven and set aside.
Add beef stock to dutch oven and scrape the bottom of the pan making sure to bring up andy browned bits from the beef. Bring the broth to a boil. Reduce to medium heat and simmer for two minutes.
Whisk in sweetener, chili paste, and balsamic vinegar until combined. Return short ribs, garlic, and any accumulated juices to the braising liquid in the dutch oven and cover with lid.
Place ribs in oven and cook for 2 hours. Reduce oven heat to 325 degrees F and remove lid from the pot. Cook 1 hour, until meat is fork tender.
Remove skillet from oven and let rest 20 minutes.
Serve as a meal or cut pieces of beef into bite sized pieces and serve as appetizer bites.
NOTES
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs