Sweet and Sour Short Ribs with Pickled Onions
"With two growing girls and a pro-athlete husband, dinner at our home is the most important meal of the day," Ayesha Curry, the author ofThe Seasoned Lifecookbook, says. "I'm always on the hunt for new ideas that are healthy and easy but not lacking in flavor. This dish was one of those slam-dunk successes. Short ribs are my favorite cut of meat because they can be transformed into anything. Here, crushed pineapple and apple cider vinegar give them a sweet and tangy taste."
- Heat oven to 300° F. Heat the oil in a large Dutch oven over medium-high heat. Season the short ribs with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 5 to 6 minutes per side; transfer to a plate.
- Reduce heat to low, add the garlic and ginger and cook, stirring, for 1 minute. Add the broth, vinegar, pineapple (including juices), and sugar, and mix to combine. Return the short ribs to the pot and cover. Transfer to the oven and cook until the beef is very tender and easily pulls apart, 1 1/2 to 2 hours.
- Twenty minutes before the ribs are done, quick-pickle the onions: Thinly slice the red onion, place in medium bowl, and cover with cider vinegar. Let sit, tossing twice, until ready to serve. Drain the vinegar before serving.
- Transfer the ribs to a plate and the sauce to a fat separator; let sit for 5 minutes. Discard the fat. Serve the ribs and sauce over smashed potatoes and sautéed spinach, if desired, and top with the pickled red onions.
Video: Slow Cooked Beef Short Ribs - Gordon Ramsay
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