Recipe courtesy of Nicolas Boutin
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Prime Angus Beef Short Ribs
Total:
3 hr
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
3 hr
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large pan over medium-high heat, sear the short ribs on all sides, in batches if necessary. Add the salt, peppercorns, sugar, shallots, bay leaf and thyme. Stir for 1 minute, and then deglaze with the red wine. Cook for 4 minutes, and then add the beef stock. Cover, reduce the heat to medium-low and simmer, stirring occasionally and skimming fat from the surface, until the meat is tender, about 2 1/2 hours. 

Remove the meat and pass the cooking juices through a sieve into a saucepan. Reduce the juices over medium heat until a smooth texture. Add a dash of butter. Mix the pineapple cubes with the pistachio oil and some scallions. Serve with the beef and sauce. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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