Glazed Short Rib Crostini
Glazed Short Rib Crostini
Adapted from foodnetwork.com
Ingredients
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- 1 pound boneless beef short ribs, trimmed of excess fat
- 1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
- 6 cloves garlic, crushed and peeled
- 1 medium carrot, cut into large chunks
- 1 small onion, peeled and quartered
- 1/2 cup dry red wine
- 1 1/2 cups low-sodium beef broth
- 2 tablespoons honey
1 tablespoon Herbs of Naples balsamic vinegar or 18 Year Traditional balsamic vinegar
1 tablespoon Garlic olive oil
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- Twelve 1/2-inch-thick slices baguette
1/4 cup Herbs de Provence olive oil
- 2 ounces blue cheese, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 tablespoon chopped fresh chives, plus more for garnish
- Freshly ground black pepper
Directions
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Cut the short ribs into bite-sized chunks. Sprinkle with the paprika, 1/2 teaspoon salt and some pepper. Heat the olive oil in a small Dutch oven over medium heat. Add the short rib pieces and brown all over, 4 to 5 minutes total. Remove to a plate.
Add the garlic, carrot, onion and thyme to the Dutch oven and cook until the vegetables just begin to brown, about 2 minutes. Add the meat back in and add the wine, then increase the heat to boil the wine down to a glaze, 1 to 2 minutes. Add the broth, honey and vinegar and reduce the heat to low so that the liquid is simmering. Cover and cook until the meat is tender and falling apart, about 1 ½-2 hours. Remove the meat to a plate, discarding bones and any large pieces of fat remaining.
Pick out and discard the vegetables from the Dutch oven. Increase the heat to high and boil the liquid down to a thin glaze, about 5 minutes. Add the meat back and toss to coat. Remove from the heat and cover to keep warm.
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Arrange the baguette slices on a sheet tray in a single layer. Drizzle with the olive oil. Toast in the oven until just crisp but not browned, 4 to 5 minutes. In a small bowl, mash together the blue cheese, cream cheese and chives with some pepper. Spread the mixture onto the toasted bread and broil until the cheese just begins to brown, 1 to 2 minutes. Top each cheese toast with a small pile of glazed short rib meat. Garnish with some chopped chives.
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