4 to 6 Servings
Ingredients
4 to 5 pounds bone-in beef short ribs
2 medium red onions, peeled
3 tablespoons olive or canola oil
3 tablespoons minced garlic
Braising Mixture (combine in a small bowl)
3 cups chicken broth, preferably low-sodium
1 ½ cups full-bodied red wine such as Cabernet Sauvignon
½ cup balsamic vinegar
¼ soy sauce
3 tablespoons light brown sugar
1 pound frozen shelled edamame, defrosted to room temperature
1. Preheat the oven to 350 degrees Fahrenheit. Trim the ribs of any excess fat. Cut the onions in half and then into julienne strips.
2. Heat the oil in a large casserole dish or Dutch oven with a lid over medium-high heat until very hot. Working in batches, cook the ribs until golden brown on both sides, about 10 minutes.
3. Drain all but 1 ½ tablespoons of fat from the pot and reheat until very hot. Add the onions and garlic and stir-fry over medium-high hear for about 1 minute. Partially cover and cook until the onions are slightly transparent, 7 to 8 minutes. Add the Braising Mixture and the seared ribs and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes.
4. Cover the pot and bake in the oven for 2 hours, until the ribs are very tender. Using tongs, remove the ribs from the sauce and set aside. Skim the sauce to remove any fat and impurities. Place the pot on a burner, add the edamame, and cook the sauce until boiling. Add the ribs and serve with steamed rice or another whole grain.
