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Balsamic and Pomegranate Short Ribs with Bacon, Mushroom and Sun-Dried Tomato Trofil One of the best things I’ve made.  The ribs fell apart, they were so tender, and the pasta kept really well for leftovers.
Ingredients (short ribs):
1 cup diced onion
2 tbsp brown sugar
2 cups red wine
2 cups chicken stock
1 cup balsamic vinegar
1 cup pomegranate juice
2 sprigs rosemary
Salt, pepper, and olive oil
Approximately 6 short ribs, in 2 rows
Season the rows of ribs with salt and pepper, and brown well in the olive oil.  Remove the ribs and add the onions, sauté for 3 minutes, scraping up the brown bits from the pan, and then add the brown sugar.  Cook for 3 minutes more.  Add the remaining ingredients, bring to a simmer, and add the ribs back in.  Cover and cook on low heat for 3-4 hours. Remove the ribs and place under a heavy pan or plate in the fridge for at least 2 hours to press (or overnight).  Strain and refrigerate the liquid. To finish, remove the layer of fat from the top of the liquid, and reduce until you have a thick sauce.  Slice the ribs apart into individual pieces and grill for 2-3 minutes on each side.  Serve with a drizzle of sauce. Ingredients (trofil):
1/4 cup chopped raw bacon
1/2 cup diced onion
1.5 cups sliced oyster mushrooms
1/4 cup sliced sun dried tomatoes
1/2 bunch of fresh thyme leaves
Olive oil, salt, pepper
Parmesan to serve
2 cups cooked trofil or other pasta
Sauté the bacon and onion in a bit of olive oil.  Add the tomatoes, thyme, and mushrooms once the onion has turned translucent, and cook for about 5 minutes. Season with salt and pepper, and toss with the freshly cooked pasta.  Top with Parmesan to serve.

Balsamic and Pomegranate Short Ribs with Bacon, Mushroom and Sun-Dried Tomato Trofil

One of the best things I’ve made.  The ribs fell apart, they were so tender, and the pasta kept really well for leftovers.

Ingredients (short ribs):

  • 1 cup diced onion
  • 2 tbsp brown sugar
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 cup balsamic vinegar
  • 1 cup pomegranate juice
  • 2 sprigs rosemary
  • Salt, pepper, and olive oil
  • Approximately 6 short ribs, in 2 rows

Season the rows of ribs with salt and pepper, and brown well in the olive oil.  Remove the ribs and add the onions, sauté for 3 minutes, scraping up the brown bits from the pan, and then add the brown sugar.  Cook for 3 minutes more.  Add the remaining ingredients, bring to a simmer, and add the ribs back in.  Cover and cook on low heat for 3-4 hours.

Remove the ribs and place under a heavy pan or plate in the fridge for at least 2 hours to press (or overnight).  Strain and refrigerate the liquid.

To finish, remove the layer of fat from the top of the liquid, and reduce until you have a thick sauce.  Slice the ribs apart into individual pieces and grill for 2-3 minutes on each side.  Serve with a drizzle of sauce.

Ingredients (trofil):

  • 1/4 cup chopped raw bacon
  • 1/2 cup diced onion
  • 1.5 cups sliced oyster mushrooms
  • 1/4 cup sliced sun dried tomatoes
  • 1/2 bunch of fresh thyme leaves
  • Olive oil, salt, pepper
  • Parmesan to serve
  • 2 cups cooked trofil or other pasta

Sauté the bacon and onion in a bit of olive oil.  Add the tomatoes, thyme, and mushrooms once the onion has turned translucent, and cook for about 5 minutes. Season with salt and pepper, and toss with the freshly cooked pasta.  Top with Parmesan to serve.

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    Beef short ribs with a drizzle of sauce. Always remember two things when arranging the meat - the angle from the...
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