Pineapple Short Ribs recipePosted: October 20, 2009 | Author: admin | Filed under: Recipes | Leave a comment »
I admit it, I’m prejudiced. Not prejudiced about everyone and everything, but definitely about some categories of people and things. For example, I’m prejudiced against cuisine from the American heartland, cuisine that includes processed ingredients (cream of mushroom soup, ketchup) as well as canned or frozen produce. While this recipe comes from Bon Appetit (courtesy of epicurious.com), I think it might best belong to the pages of Parade magazine (there again is my prejudice).
Still, it was a different recipe for short ribs (one that did not include celery, carrots or wine) and one that got amazing reviews on epicurious. With nice looking short ribs at $1.99lb at Lucky’s I had to try it. And, my non-existent God, I’m soooo glad I did. This may very well be the best recipe for short ribs I’ve made so far. I loved it because the flavors penetrated into the meat, making the sauce a nice addition but ultimately unnecessary. I also like sweet meats, this is definitely not for those adverse to fruity flavors on their beef.
I followed the recipe closely, but I did make some changes based on the reviews and convenience. I’d definitely would make it as I did – though I’d try to braise the meat the day before so I had time to cool and de-fat the sauce before serving it (for the life of me, I don’t understand how to use a fat separator). I served it with mashed potatoes, but I don’t think it was a good marriage. Next time I’d try couscous.
This recipe introduced me to Chili sauce, which, as far as I can tell, is a kind of ketchup, it definitely tastes like it. I doubt it has any chilis and it’s not in the least spicy.
Pineapple Short Ribs
- 4-5 lbs beef short ribs
- salt & pepper to taste
- flour for coating
- 1 Tbsp. olive oil
- 2 onions, quartered
- 1 8 1/4 oz can pineapple chunks with juice
- 2 cups beef broth
- 1/2 cup Heinz or similar chili sauce
- 1/4 cup honey
- 3 Tbsp. Worcestershire sauce
- 4 garlic cloves, minced.
Preheat oven to 275F. Cut excessive fat from short ribs. Season to taste and lightly coat with flour. Heat oil in a dutch oven or another lidded oven-safe wide pot. Add the ribs and brown well on all sides. Add the onions, pineapple with juice, broth, chili sauce, honey, Worcestershire sauce and cloves. Mix well.
Cover the pot and place in the oven. Cook covered for 3 hours, then remove the lid and cook for another hour. Take out of the oven and carefully remove the short ribs, keep warm by covering them with a towel. Place the cooking pot on the stove and boil the remaining sauce until it reduces to about 1 1/2 cups. Strain and discard the vegetables. Serve short ribs accompanied by the sauce.