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Beet Braised Beef Short Ribs with Adobo-Honey Glazed Beets

6 Nov

I really enjoyed the combination of flavors in this dish.  The side of adobo-honey glazed beets tied perfectly with the short ribs, which were slow-cooked in golden beet juice.  The adobo-honey glaze also works really well with the beets.  The smokey spice from the adobo is just slightly mellowed by the sweetness of the honey and tang of the balsamic vinegar, then rounded out by the salty umami of the soy sauce.  Paired with the earthy sweetness of the beets, the sauce really shines.  I was really happily surprised with the depth of flavor in this dish, and am looking forward to playing around with variations on the sauce in the future.  Plus, look how pretty the beets are!

This recipe is super easy, too.  The slow cooker does most of the work for you.  To make this recipe even easier, I used beets I had previously roasted and frozen.  Beets freeze really well, so whenever I have extras as the end of a CSA week, I roast them off and place them, skin on, wrapped in tinfoil in the freezer.

Beet Braised Beef Short Ribs with Adobo-Honey Glazed Beets

Beet Braised Beef Short Ribs:

3 1/2 lb. beef short ribs (about 4-5 short ribs)

2 tbs. whole wheat flour

Kosher salt and freshly cracked black pepper

1 tbs. unsalted butter

1 tbs. canola oil

3 cups golden beet juice (leftover from boiling beets)

1 onion, quartered, layers separated

3 cloves garlic, smashed flat and peeled

1 tbs. balsamic vinegar

1 tbs. whole black peppercorns

Combine flour with salt and pepper.  Roll the short ribs in the flour to coat.

Heat butter and canola oil over medium-high heat in a 10″ cast iron skillet.  Add ribs and cook roughly 2 minutes per side until light golden brown.

Place onions and garlic cloves in a crock pot in an even layer.  Add browned ribs, with any drippings, to the crock pot.  Add all other ingredients and cover.

Cook on low 6-8 hours until the ribs are tender.

Remove ribs to a plate.

Transfer all liquid to a tall glass.  Siphon off fat and return liquid portion to the slow cooker with the ribs.  Cook until ribs and sauce is warmed through.

Transfer to a plate, spooning some of the cooking liquid over the ribs.

Adobo-Honey Glazed Beets:

3 beets, roasted, skins removed, cut into 1/2″ dice

2 tbs. adobo

2 tbs. honey

2 tsp. balsamic vinegar

1 tsp. soy sauce

1/2 cup hot water

Roll out two large sheets of tinfoil (about six inches long) and place them on top of one another.  Place beets on center of sheet and drizzle with 1 tbs. of olive oil, making sure beets are evenly coated.  Season with kosher salt and freshly cracked black pepper.  Create a tinfoil packet for the beets by folding the top layer of tinfoil lengthwise, folding the edges over, and crimping.  Repeat with the bottom layer of tinfoil.  Just in case, place on a baking sheet to catch drippings.  Place beet package in oven and roast roughly one hour.  When cooked, a knife will be easily inserted into the largest part of the beet.

When beet is fully cooked, remove tinfoil packet from oven and carefully open (there will be steam, so watch out).  Once cool enough to handle, slip off skin of beet.   You may want to use a pair of latex gloves to avoid staining your fingers.  Cut into 1/2″ dice.

In a medium sauce pan, add adobo, honey, vinegar, soy sauce, and hot water.  Turn heat to medium-high and whisk to combine.  It may take some time to complete dissolve the adobo.

Reduce heat to medium and allow to simmer vigorously, uncovered, for 10-15 minutes until reduced to a sauce-like consistency.

Add beets and simmer another 5-10 minutes until heated through.  Serve immediately.  If desired, drizzle some sauce over the ribs.

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