- 4-5 lbs. beef short ribs, bone on
- salt & pepper
- 1 tablespoon avocado oil
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 garlic cloves, skin left on
- 2 tablespoons coconut sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tamarind concentrate
- 2 bay leaves
- 1/2 cup vermouth
- 1 cup red wine
- 2-3 cups chicken broth
- Heat the oven to 225 degrees. Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides. Transfer the ribs to a plate as they finish browning. Pour off all but 1 tablespoon fat.
- Add the onion, carrot, celery, and garlic to the pot, reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.
- Add the sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the vermouth and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.
- Braise the short ribs until they are very tender when pierced with a fork, about 4 hours (longer if the short ribs are big). Using a slotted spoon, transfer the short ribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible (ideally, you'd do this over the course of two days and would, at this point, put the liquid in the fridge overnight and peel off the layer of fat in the morning). Set the pot on the stove over medium high heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.
- Lay a short rib or two in each of 4 wide shallow bowls. Spoon over a little sauce.
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