Quince Glazed Short Rib

Ingredients

Yield:

 

• • 5 lbs beef short ribs
  • ½ cup membrillo paste
  • kosher salt and freshly milled black pepper
  • 1 tbsp. vegetable oil
  • 1 large onion, coarsley chopped
  • 2 medium carrots, coarsley chopped
  • 3 clove garlic, mined (about 1 tablespoon)
  • 2 tbsp. tomato paste
  • 1 sprig rinsed and dried fresh thyme or 1 teaspoon dried
  • 1 Turkish Bay leaf
  • 1 bottle Red wine (750 ml)
  • 2 14 oz can low sodium chicken stock
  • ½ cup recipe horseradish sauce
  • 2 tbsp. unbleached all-purpose flour

Preparation

Difficulty:

Easy

Time:

 

Total Time:

 

1. Directions:

   1. Sear seasoned short rib with salt and pepper.
   2. Preheat a large dutch oven with oil and sear beef on all sides.
   3. Once beef is seared set aside and reduce heat on the dutch oven to medium heat.
   4. Preheat the oven to 350 degrees F.
   5. To the dutch oven: add the onion and carrots and cook, stirring occasionally, until golden, about 8 minutes.
   6. Add the garlic and cook 1 minute.
   7. Add the tomato paste, thyme, and bay leaf and cook for 2 minutes.
   8. Transfer the vegetables to the platter with the ribs.
   9. Add the wine to the Dutch oven and bring it to a boil over high heat.
   10. Reduce the heat to low and simmer it until it is reduced by three fourths (to about 1 cup).
   11. Add the broth/quince paste and bring it to a boil.
   12. Add the ribs and vegetables along with any juices that have accumulated on the platter.
   13. Cover the Dutch oven tightly, place it in the center of the oven, and braise for 2 1/2 hours or until the meat is tender and falling off the bones.
   14. Once meat is done, serve with whole roasted heirloom carrots and butter whipped mash potatoes.