Who would have thought just one teaspoon of good-quality vanilla like Nielsen-Massey's would enhance the flavor qualities of the red wine and spicy cinnamon in this savory short ribs recipe ? Read more about vanilla and how it's made here.

Most people associate vanilla extract with desserts, ice creams and beverages, but chefs worldwide have been experimenting with its use in savory foods for decades.

As Patricia Rain of the Vanilla Company says, "When using vanilla in savory foods, don’t think of it as the main event. It’s the background music. Kind of the way that a grind or two of black pepper gives a spicy note to a strawberry-rhubarb compote. You don’t think 'pepper,' you just notice a hint of spiciness. Read more about vanilla in savory foods here.

See Also

Country-Style Ribs with Sauerkraut Recipe

Jewish Beef Brisket Recipe

Braised Rabbit Leg Recipe

Ingredients

• 2 large yellow onions, sliced
• Cooking spray
• 4 pounds beef short ribs (8 ribs)
• Salt
• Pepper
• 1 tablespoon grapeseed oil
• 1 cup dry red wine
• 1 teaspoon Nielsen-Massey Pure Vanilla Extract
• 2 teaspoons sugar
• 2 cups beef broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• Juice of 1 lime
• 1 cinnamon stick
• 8 cloves garlic, minced

• Prep Time: 20 minutes
• Cook Time: 210 minutes

• Total Time: 230 minutes
• Yield: 4 servings short ribs

Preparation

1. Heat oven to 350 degrees F. Coat a roasting pan or Dutch oven with cooking spray. Evenly place the sliced yellow onions in the bottom of the pan and set aside.
    
2. Generously season the ribs with salt and pepper. Heat the 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add the ribs and sear them on all sides, about 2 minutes per side, then transfer ribs to a roasting pan. Set aside.
    

1. In a small saucepan, add 1 cup dry red wine, 1 teaspoon Nielsen-Massey vanilla extract and 2 teaspoons sugar. Whisk and place over medium-high heat, reduce by half and then remove from the heat. In a large saucepan add 2 cups beef broth. Place over medium-high heat and reduce by half. Then add diced tomatoes, tomato sauce, lime juice, and cinnamon stick. Stir to combine and remove from heat. Set aside.
    
2. Pour reduced wine mixture over ribs, top with minced garlic, then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender, about 3 to 3 1/2 hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.

Source:Nielsen-Massey

Here are more recipes the Nielsen-Massey company has shared with my readers:

• Fruit Trifle with Elephant Ears Recipe
• Vanilla Sugar-Crusted Scones Recipe
• Strawberry Ice Cream Sandwich Recipe