Cooking Instructions
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Step 1
Season
Beef Short Ribs (8)
with
Kosher Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
and
Granulated Garlic (to taste)
in
Peanut Oil (30 mL)
. Sauté all sides until golden brown 1 layer at a time.
Step 2
Remove the ribs, set aside.
Step 3
In the remaining fat, sauté
Onions (2)
,
Tomatoes (2)
,
Chili Peppers (5)
, and
Garlic (5 cloves)
until the onions are caramelized.
Step 4
Add
Merlot (1.9 L)
and
Water (960 mL)
, deglaze the pot.
Step 5
Add
Fresh Blueberries (300 g)
,
Hungarian Paprika (110 g)
,
Star Anise (7)
,
Bay Leaves (4)
,
Whole Cloves (5)
,
Juniper Berries (5)
,
Granulated Sugar (25 g)
,
Dried Thyme (4 g)
,
Dried Oregano (5 g)
,
Ground Coriander (2 g)
,
Ground Cumin (3 g)
,
Ground Black Pepper (3 g)
and
Kosher Salt (to taste)
.
Step 6
Add ribs and bring to a boil, then turn down to a simmer and cook until the meat is very tender but does not fall off the bone, around 2-3 hours.
Step 7
Remove the meat. Set aside and cover while you degrease and strain the sauce. Check and adjust seasoning to taste.
Step 8
Serve with pasta, rice, or mashed potatoes. Enjoy!
