Beef Short Ribs with Strawberry Cider Vinegar Glaze - Recipe

     Here is a take on beef short ribs with a strawberry apple cider vinegar glaze.  The glaze has an apple tartness with delicious, sweet strawberry flavor and color.  Similar to the Beef Short Ribs with Raspberry Maple Barbecue Sauce recipe in that you salt and refrigerate the ribs overnight.  This is a very important step for the texture and flavor of the ribs.  I am a big fan of tender ribs with beefy flavor.

Beef Short Ribs with Strawberry Cider Vinegar Glaze

(6 4-Rib Servings)

Ribs

Palm Oil for frying

3 lbs. Beef Short Ribs (6 4-rib slabs)

1 1/2 T. Coarse Celtic Sea Salt

1/4 c. Apple Cider Vinegar

2 c. Water

1 T. Molasses

1 inch Fresh Ginger shaved with a vegetable peeler

1 T. Whole Allspice

1/2 tsp. Whole Cloves

1 Cinnamon Stick

Strawberry Cider Vinegar Glaze

(Makes about 1/2 c.)

2 c. Strawberries crushed

1/2 c. Apple Cider Vinegar

1/3 c. Water

1 Bay Leaf

1/2 tsp. Allspice Berries

4 Cardamon Pods cracked open

1/2 c. Organic Coconut Palm Sugar

Pinch Celtic Sea Salt

For the Ribs:

Pat the ribs dry and place in a single layer in a baking dish.  Rub all sides with salt, cover and refrigerate overnight.  Preheat oven to 300 degrees Fahrenheit.  Pat the ribs dry and heat oil in an oven safe sauté pan on medium heat.  I use an enameled Dutch oven with low sides.  Brown the ribs in batches and set aside.  Add apple cider vinegar, water, and molasses to a measuring cup and stir to combine.  Pour into the sauté pan and deglaze the pan.  Add the ribs, ginger, allspice, cloves, and cinnamon stick.  Cover pan with a lid or foil and braise for 2 hours 30 minutes until very tender and practically falling off the bone.

For the Glaze:

Simmer all glaze ingredients in a sauce pan 15 minutes, stirring often.  Remove from heat and press through a sieve, place juice back into the pan, and discard the solids.  Taste.  If it tastes like too much vinegar add a shake of salt to it.  Believe it or not this will take the edge off.  Continue to simmer and reduce a few more minutes until syrupy and about 1/2 cup remains.

Finish:

Place the ribs onto a broiler pan and brush with the glaze.  Broil on high 6 inches below flame for about 1 minute until the glaze starts to sizzle.  Place ribs on a serving platter and serve warm.

On the broiler pan.