Glazed and Braised Short Ribs with Sherry Vinegar
Get this all-star, easy-to-follow Glazed and Braised Short Ribs with Sherry Vinegar recipe from Follow That Food
Directions Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return...
- Yield: 4 to 6 servings
- Cooking time: 3 Hour 0 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
- 1 (5-pound) rack short ribs, bison or beef
- 3 tablespoons olive oil
- 1 cup sherry vinegar
- 1 cup sherry
- 2 1/2 cups beet juice
- 1 head garlic, cut in half horizontally
- 1 cup large diced onions
- 1/2 cup large diced carrots
- 1/2 cup large diced celery
- 1 small sachet (thyme, rosemary, and bay leaf)
- 8 cups veal stock
- 4 cups water
- 1/2 cup brown sugar
- 1 tablespoon unsalted butter
- Salt and pepper
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