Makes 6 servings.
This is a perfect dish for a cold winter’s day. It also reheats and freezes beautifully. It takes a while to cook but it is well worth it. The meat shrinks quite a bit, and the portions are small, so keep in mind when you plan your full menu.
- 6 short ribs cut into 4 inches long and 2 inches wide pieces
- 8 garlic cloves
- 2 onions, quartered
- 8 oregano sprigs, plus some leaves for garnish
- ½ cup balsamic vinegar
- 1 cup water
- 14.5 can crushed San Marzano tomatoes
- 1 tablespoon brown sugar
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400F.
- Place the ribs bone side down in a roasting pan large enough to hold them in a single layer. Season lightly with salt and pepper on both sides.
- Scatter the garlic, onions and oregano over the meat.
- Combine the vinegar, water, tomatoes and sugar and pour over the meat. Cover the pan with heavy foil and roast for 2 ½ to 3 hours. The ribs should be soft.
- Uncover the ribs and discard the bones. Return the meat to the oven and bake for another 20 minutes or until the meat is very tender.
- Remove the ribs from the pan and trim any remaining fat.
- Strain the pan juices through a medium mesh sieve over a small saucepan, pushing on the solids with the back of a ladle.
- Cool a bit and place in the freezer for about ½ an hour so that the grease can quickly rise to the top; it makes it easier to remove all of the fat.
- Season the sauce with salt and pepper.
- Serve with sauce spooned over the ribs and garnish with oregano leaves. If you like a thicker sauce, almost like a glaze, you can boil it down over high heat.
The meat is easy to reheat. Place it in a pan with the sauce, cover with foil and heat in a preheated 350F oven for about ½ an hour until hot.