balsamic-braised-short-ribs.json

{
    "directions": [
        "Preheat an oven to 375\u00b0F (190\u00b0C). Season the short ribs generously with salt and pepper.",
        "In a Dutch oven over medium-high heat, warm the olive oil. Working in batches if necessary to avoid crowding, sear the ribs until browned on all sides, 8 to 10 minutes per batch. As each batch is done, transfer the ribs to a platter.",
        "Add the shallots to the pot and saut\u00e9, stirring occasionally, until slightly softened, about 3 minutes. Add the balsamic vinegar and red wine to the pot and bring to a simmer, scraping up any browned bits from the pan bottom, 1 to 2 minutes. Stir in the brown sugar and stock and bring to a boil. Return the ribs to the pot.",
        "Cover the pot and transfer to the oven. Cook until the meat is fork tender, about 2 hours. To serve, using a slotted spoon, divide the ribs among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs and serve. Serves 2.",
        "Williams-Sonoma Test Kitchen"
    ],
    "ingredients": [
        "2 lb. (1 kg) bone-in beef short ribs",
        "Kosher salt and freshly ground black pepper",
        "2 Tbs. olive oil",
        "2 large shallots, halved",
        "1/3 cup (3 fl. oz./80 ml) balsamic vinegar",
        "1/3 cup (3 fl. oz./80 ml) red wine",
        "1/4 cup (2 oz./60 g) firmly packed light brown sugar",
        "2 1/2 cups (20 fl. oz./625 ml) beef or chicken stock"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Balsamic Braised Short Ribs",
    "url": "http://www.williams-sonoma.com/recipe/balsamic-braised-short-ribs.html"
}