Braised Cinnamon Short RibsFeatured by Von Holt Wines in the Pinot Noir Wine Club.
Deliciously tender short ribs with a light cinnamon spice flavor and a kick of spice at the end. Pairs beautifully with a Pinot Noir.Yield: 8 - 10
Prep Time: 30 Minutes
Cook Time: 200 Minutes
• 12-16 short ribs, ‘short cut” or 8-10 regular cut beef short ribs
• 1 gallon apple juice/cider
• 1/2 cup honey
• 1/4 cup whole black peppercorns
• 6 cloves garlic, smashed
• 3 bay leaves
• 2 cinnamon sticks
• 1 Tbs. red pepper flakes
• 1 Tbs. ground cinnamon
• 1 tsp. ground nutmeg
• salt & pepper
• olive oil
The Day Before:
In a large bowl, mix together all ingredients and pour over short ribs; marinate overnight in a large bag, pot, bowl, or baking vessel.
Preheat oven to 350 degrees. When ready, remove short ribs from marinade and pat dry (save marinade - do not discard); season generously with salt and pepper.
Place a roasting pan over two stone burners (or do this in batches in a saute pan) and turn heat on to high; add olive oil to lightly coat bottom of pan and begin adding each short rib; brown on each side (about 4 minutes per side) until all ribs are browned. Add reserved marinade to the pan and bring to a boil on stove top; once boiling, remove roasting pan from stove and tent with foil; place pan in oven for about 4-6 hours, checking often.
Remove the ribs from the pan and allow to cool slightly before serving. Enjoy!