Servings: 4
INGREDIENTS
- 2.2 pounds/1 kilogram beef short ribs, bone-in
- 2 onions, thinly sliced
- 10 shallots
- 3½ ounces/100 grams chestnuts
- 1 leek, coarsely chopped (optional)
- 1 cup dry red wine
- 3 thyme sprigs
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons date syrup
- 3 tablespoons olive oil
INSTRUCTIONS
- Preheat the oven to 340 °F (170 °C).
- Heat up a frying pan with olive oil on medium heat and sear the short ribs for 2 minutes on each sides.
- Add 1⁄2 cup red wine and keep searing the ribs for a minute on each side, until the wine reduces.
- Spread the onions at the bottom of a medium size deep baking pan and place the short ribs on top. Add the chestnuts, leek and shallots and pour in the rest of the wine.
- Season with the date syrup, salt, pepper and thyme sprigs. Cover with parchment paper and aluminum foil and bake for 5 hours (after 4 hours, baste the short ribs with the sauce. If necessary, add water as needed).
- Remove from the oven, let it rest for 10 minutes and serve.