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Ingredients:

  • 1 lb beef short ribs
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup cherry jam
  • 1 cup beef broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper
  • Fresh parsley, chopped
  • Cherry tomatoes, halved

Instructions:

Here are the instructions:

  1. Preheat oven to 300°F.
  2. Season short ribs with salt, pepper, cumin, and smoked paprika.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
  4. Reduce heat to medium and add sliced onion to the pot. Cook until caramelized, stirring occasionally, about 20-25 minutes.
  5. Add minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
  6. Add cherry jam, beef broth, and browned short ribs to the pot. Bring to a simmer and cover with a lid.
  7. Transfer pot to preheated oven and braise for 2 1/2 hours, or until meat is tender and falls apart easily.
  8. Remove from oven and stir in chopped parsley. Serve with halved cherry tomatoes on top.