Prime Angus Beef Short Ribs
- 3 pounds boneless prime Angus beef short ribs
- 2 teaspoons salt
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon sugar
- 6 peeled shallots, chopped
- 1 fresh bay leaf
- Dash of fresh thyme leaves
- 3 cups red wine
- 1 cup beef or veal stock
- 1/2 pineapple, peeled and cut into 1-inch cubes
- 1 tablespoon pistachio oil
- Chopped scallions
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.
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Executive Chef Nicolas Boutin of Four Seasons Bora Bora