2 cups chicken stock
3 cloves garlic
2 sprigs thyme
1 teaspoon peppercorns
Salt and pepper to taste
Razz-cherry Garlic Glaze (see related recipe below)
Trim short ribs of excess sinew. Season with salt and pepper and dust lightly with flour. Heat a heavy bottom braising pan. Add olive oil.
Sear short ribs on all sides. Remove from pan.
Mix remaining ingredients and pour over short rubs, but do not completely submerge them.
Cover pan and place in oven at 320 degrees. Braise for 3 hours. Serve with Razz-Cherry Glaze. Serves 3.
Razz-Cherry Garlic Glaze
3/4 cup red wine (or 3 parts red grape juice, 1 part red wine vinegar)
1/2 cup grenadine
1/2 cup red wine vinegar
1/4 cup sugar
1 clove elephant garlic
1/4 cup razz cherries (raspberry infused dried cherries)
Combine the wine, grenadine, vinegar and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes. — Adapted from Beau MacMillan, Sanctuary on Camelback Mountain