Recipes Cherry Balsamic Short Ribs 4.7 (48) 39 Reviews 11 Photos This is one of my favorite comfort foods. They are sweet and tender and full of flavor. They go great with roasted garlic mashed potatoes! Recipe by Amanda Hutton Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Servings: 6 Yield: 6 ribs and sauce Jump to Nutrition Facts Ingredients 3 pounds beef short ribs, trimmed salt and ground black pepper to taste 4 tablespoons olive oil, divided 1 onion, chopped 2 stalks celery, chopped 2 carrots, chopped 1 bulb fennel, sliced 1 cup Burgundy wine 3 sprigs fresh rosemary 8 sprigs fresh thyme 3 bay leaves 2 ½ tablespoons beef demi-glace 4 cups chicken stock 1 cup cherry cola ⅓ cup balsamic vinegar 2 cups pitted frozen tart cherries, thawed 1 tablespoon butter Directions Preheat oven to 350 degrees F (175 degrees C). Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil. Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover. Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours. Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs. Cook's Note: Demi-glace can be found at specialty or gourmet foods stores. I Made It Print Nutrition Facts (per serving) 540 Calories 30g Fat 26g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 540 % Daily Value * Total Fat 30g 39% Saturated Fat 10g 52% Cholesterol 98mg 33% Sodium 734mg 32% Total Carbohydrate 26g 9% Dietary Fiber 4g 13% Total Sugars 16g Protein 35g Vitamin C 11mg 57% Calcium 75mg 6% Iron 5mg 26% Potassium 767mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved