- 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.
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 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.