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
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.
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