Pineapple Short Ribs
Short ribs are worth the wait. Cook them a day ahead or very early in the morning, if possible, so you can chill them and skim the layer of fat from the top. The pineapple tenderizes the meat and adds flavour. Add the vegetables when reheating so they'll be cooked through, but still firm. Serve over buttered noodles or rice for a hearty supper. More short rib options: Red Wine Braised Short Ribs and the out-of-this-world Baked Braised Short Ribs.
Ingredients
1 kg. short ribs
olive oil, as needed
1/2 cup or more flour, as needed
1 onion, chopped
2-4 cloves garlic, chopped
1 1/2 cups beef broth
2 cups pineapple juice
chopped pineapple (optional)
1 /2 teaspoon thyme
1 teaspoon rosemary
Method
Preheat the oven to 325 degrees.
Season the flour with salt and pepper. Dredge the ribs in the flour.
Pour the olive oil in a skillet or stew pot. Heat and add the dredged ribs, a few at a time so as not to crowd them. Brown the ribs on all sides and remove to a plate. Continue browning until all the ribs are done. Keep on the plate.
Saute the chopped onions until soft, then add the garlic and saute for 1-2 minutes.
Add the beef broth and pineapple juice, pineapple pieces (if using), rosemary and thyme. Bring the liquid to a boil and then turn the stovetop off.
Add the ribs back to the pot. Cover and place in the oven. Cook for 3 1/2 hours.
Remove from the oven and chill, covered. When the sauce is chilled, skim the fat and discard.
Remove the pot from the fridge about an hour or more before reheating, to get the chill off. Preheat the oven to 325 degrees Add chopped carrots and celery and reheat until the vegetables are done according to your taste.
OR
Heat the pot on the stovetop at medium heat, adding the vegetables and cooking them until they are done, according to your taste.
Short ribs are worth the wait. Cook them a day ahead or very early in the morning, if possible, so you can chill them and skim the layer of fat from the top. The pineapple tenderizes the meat and adds flavour. Add the vegetables when reheating so they'll be cooked through, but still firm. Serve over buttered noodles or rice for a hearty supper. More short rib options: Red Wine Braised Short Ribs and the out-of-this-world Baked Braised Short Ribs.
Ingredients
1 kg. short ribs
olive oil, as needed
1/2 cup or more flour, as needed
1 onion, chopped
2-4 cloves garlic, chopped
1 1/2 cups beef broth
2 cups pineapple juice
chopped pineapple (optional)
1 /2 teaspoon thyme
1 teaspoon rosemary
Method
Preheat the oven to 325 degrees.
Season the flour with salt and pepper. Dredge the ribs in the flour.
Pour the olive oil in a skillet or stew pot. Heat and add the dredged ribs, a few at a time so as not to crowd them. Brown the ribs on all sides and remove to a plate. Continue browning until all the ribs are done. Keep on the plate.
Saute the chopped onions until soft, then add the garlic and saute for 1-2 minutes.
Add the beef broth and pineapple juice, pineapple pieces (if using), rosemary and thyme. Bring the liquid to a boil and then turn the stovetop off.
Add the ribs back to the pot. Cover and place in the oven. Cook for 3 1/2 hours.
Remove from the oven and chill, covered. When the sauce is chilled, skim the fat and discard.
Remove the pot from the fridge about an hour or more before reheating, to get the chill off. Preheat the oven to 325 degrees Add chopped carrots and celery and reheat until the vegetables are done according to your taste.
OR
Heat the pot on the stovetop at medium heat, adding the vegetables and cooking them until they are done, according to your taste.