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● Marinated Ribs with Balsamic Vinegar

2 heads garlic
2 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
2 cups red wine
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
2 teaspoons rosemary, minced
1 teaspoon coarse salt
1⁄2 teaspoon freshly ground pepper
1⁄4 teaspoon hot red pepper flakes
3 pounds beef short ribs, with bones
2 cups beef stock

Preheat the oven to 350°. Separate the garlic cloves and coat with 1 tablespoon of the olive oil. Bake until tender, about 20 minutes, then peel. In a large, nonstick skillet over medium heat, warm the olive oil. Add the onions and cook until soft, about 10 minutes. Add the wine, vinegar and brown sugar. Bring to a boil, reduce the heat and simmer until 1⁄2 of the liquid is absorbed, about 20 minutes. Transfer the onion mixture to a food processor and add the garlic, rosemary, salt, pepper and hot red pepper flakes. Purée until smooth. Pour over the short ribs and toss well to coat. Let marinate at least 8 hours, or overnight. Preheat the oven to 300°. Remove the short ribs from the marinade and wipe the marinade off with a paper towel. Set the marinade aside. Heat an oven safe skillet, large enough to fit the short ribs in a single layer over high heat. Add the short ribs and brown on all sides. Add the marinade and stock. Bring to a boil and transfer to the oven. Bake until the meat becomes tender and is easily removed from the bone, about 3 hours. ● Serves 4

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