Makes 4–6 servings
- 2 pounds beef short ribs, trimmed (if necessary)
- 1/2 cup sweet onions, large diced
- 1/4 cup celery, large diced
- 1/4 cup carrot, large diced
- 1 tablespoon garlic gloves
- 1/2 cup red wine
- 1 cup water or broth
- 2 tablespoons whole grain mustard
- 1/4 cup Balsamic Vinegar of Modena PGI*
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 stalks fresh oregano
- Combine all ingredients in a heavy casserole baking dish with a lid. The liquid should only cover about 2/3 of the short ribs. Based on the size of the baking dish, adjust water to meet this level.
- Close lid and cook in a 275°F oven for at least three hours until the ribs are fork tender.
- Remove the ribs from the baking dish and hold warm, or chill if you are planning to serve them later.
- Strain and reduce braising liquid to about 3/4 cup.
- Toss the short ribs in the liquid and broil on high until bubbly just before serving.
*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.