Braised Short Ribs with Pinot Noir Fig Sauce

 
fig pinot short ribs .jpg
 
 

Another gem straight from my instagram stories! This dish turned out even better than I expected. You will find there aren’t 100 different ingredients. However, this is full of such amazing flavor. The dried figs open up into the sauce giving it a thick, jammy taste. It pairs well with the pinot noir. The cippolini onions are mild enough to not over power the dish but compliment it. I layered the short ribs over silky smooth mashed sweet potatoes.

Braised Short Ribs with Pinot noir Fig Sauce

ingredients

  • 1 1/2 lbs of short ribs bone in

  • 1 tbsp olive oil

  • 1/2 cup flour

  • kosher salt

  • pepper

  • 3/4 cup cippolini onions, halved

  • 1 cup dried figs, cut into fours

  • 2 tbsp butter

  • 1 tbsp tomato paste

  • 1 cup beef broth

  • 1/2 bottle of pinot noir, plus another cup

  • 1 tsp dried thyme

  • 1 bay leaf

instructions

  1. Heat the olive oil over medium/high heat in a ceramic pot. Sprinke kosher salt and black pepper on all sides of the short ribs.

  2. Preheat your oven to 350 degrees.

  3. Dredge the short ribs in flour, shaking off the excess. Place the short ribs in the pot and brown on all sides. Working in two batches if necessary, in order to not crowd the pan. Remove short ribs from pot and reserve.

  4. Lower your heat to medium. Add 2 tablespoons of butter to the pot, once melted add the dried figs and onions. Gently stir to coat in the butter. Let the figs and onion saute until they begin to soften, about 5 minutes.

  5. Add the tomato paste to the pot and cook for a minute more. Stirring often as the tomato paste becomes a deep red.

  6. Pour in the half of a bottle of wine. This will deglaze the pan, scrape up any brown bits you can from the bottom.

  7. Then add the short ribs back to the pot along with any accumulated juices. Bring to a boil, then lower heat to medium. Simmer for 20 minutes to reduce the wine.

  8. Add in your beef broth and season with the thyme, bay leaf, and a pinch of kosher salt.

  9. Cover and transfer to the oven for about 2 1/2 hours, or until the meat is easily falling off the bone.

  10. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.

  11. Serve short ribs over sweet potatoes or mashed potatoes.

RECIPE NOTES:

 
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