Try this recipe for cherry braised beef short ribs with peas and noodles
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- ¼ c. olive oil
- 1 yellow onion, diced
- 3 lbs short ribs
- ⅓ c. flour
- 1 t. Salt
- ½ t. Pepper
- ¼ c. tomato paste
- 1 c. dry red wine
- 2 c. beef stock
- 1 c. frozen, sweet cherries
- 10 ounces frozen peas
- 1 lb egg noodles, cooked to package directions.
Step 1: Preheat the oven to 350
Step 2: In a Dutch oven, heat the oil over medium-high heat. Dust the ribs with flour and season with salt and pepper.
Step 3: Add to the hot oil and sear on all sides. Remove the ribs and hold on a plate. Stir in the tomato paste and cook until browning of the tomato sugars starts - this brings out the sweetness in the tomato paste.
Step 4: Deglaze the pan with the wine then add the beef stock. Return the ribs to the pan. Add the cherries. Cover the pan and bake for two hours.
Step 5: Add the peas and continue to bake for 15 minutes. Serve over noodles.