Braised short ribs with grape sauce

Braised short ribs with grape sauce

Beef ribs with red wine and balsamic vinegar require long cooking, but the preparation is quickly done. And served with polenta they are a delight. try also this gnocchi with mushrooms recipe too.

Ingredients

Main course For 4 people

2 onions

2 kg of beef short ribs, pieces of approx. 300 g, can be ordered in advance from the Migros butcher

salt

pepper

4 tablespoons of olive oil

1 tablespoon of tomato paste

1 dl of aged balsamic vinegar

7 dl of red wine

5 dl of the brown background

nutmeg

1 teaspoon of juniper berries

2-star anise

200 g of black grapes

4 cloves of black garlic, in speciality shops

Freind's kitchen recipes, Cream of mushroom soup.

How to proceed

Preparation:

ca. 30 minutes

Brazing:

ca. 2 hours

Total time:

2 h 30 min

Chop the onions. Season the pieces of meat with salt and pepper. Heat half the oil in a large brass pan and brown the ribs on all sides a little at a time. Add the onions and tomato paste and brown briefly. Deglaze with the balsamic vinegar and red wine. Add the brown stock, then a little nutmeg, the juniper berries and the star anise. Cover and simmer over low heat for approx. 2 hours, until the meat is as soft as butter and creamy sauce. After half cooking, remove the lid.

Brown the grapes in the remaining oil. Serve the short ribs with the sauce and grapes. With a mandolin, slice the black garlic and distribute it over the meat. You may be interested to read spinach cutlets recipe/ chutney of aubergines.

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