I created this recipe with complimentary items from Melissa's Produce. All opinions are my own.
Thanks to Melissa's Produce for some lovely persimmons. While I was tempted to just peel and eat them straight from the box, I decided to showcase them in a savory dish...my main dish for the November #WinePW #FeastNearby event. Please note, these are the short Fuyu persimmons and not the more conical Hachiya ones.
Ingredients serves 6
- 2 to 2-1/2 pounds beef short ribs
- freshly ground salt
- freshly ground pepper
- 1 organic onion, peeled and thinly sliced
- 2 T olive oil
- 1 T butter
- 1 C beef stock
- 1/2 C red wine
- 1/4 C freshly squeezed orange juice
- 2 to 3 organic persimmons, peeled and quartered
- 2 persimmons, thickly sliced
Preheat an oven to 350ºF. Season short ribs liberally with salt and pepper. Set aside.
In a Dutch oven, melt 1 T butter in 2 T olive oil. Add the onions and cook until just translucent.
Add the short ribs to the pan. Sear for 2 to 3 minutes per side. Pour in the stock, red wine, and orange juice. Bring liquid to a boil.
Add in the persimmons and cover the pot.
Place it in the oven to braise for 2-1/2 to 3 hours. The meat should be tender and almost falling off the bone.
Serve over a bed of polenta or rice...whatever you prefer.
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*Disclosure: I received this product for free from the sponsor. I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.