Name: Peachy Short Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Comfort Food
Ingredients: 3 pounds beef short ribs; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 cup beef broth; 1 cup red wine; 2 peaches, peeled and diced; 2 tablespoons balsamic vinegar; 2 tablespoons honey; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 325°F (160°C).
Season the short ribs with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and release any browned bits.
Return the short ribs to the pot along with the diced peaches, balsamic vinegar, and honey. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Let it cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Once the short ribs are cooked, carefully remove them from the pot and place them on a serving platter.
Skim off any excess fat from the cooking liquid and discard.
If desired, you can use an immersion blender to blend the remaining sauce until smooth, or leave it chunky for a rustic texture.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Drizzle the peachy sauce over the short ribs, garnish with chopped parsley, and serve hot.

Ingredients

Instructions

Nutrition Facts