Braised Short Ribs With Green Tomato Chow Chow Recipe

Season the Ribs

Generously season the beef short ribs with salt and black pepper on all sides.

Sear the Ribs

In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Sauté Vegetables

In the same pot, add chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Deglaze the Pot

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Add Broth and Herbs

Add the beef broth, thyme, and bay leaves to the pot. Bring the mixture to a gentle boil.

Braise the Ribs

Return the short ribs to the pot, cover, and reduce heat to low. Allow to braise for 2.5 to 3 hours until the meat is tender and falling off the bone.

Combine Ingredients

In a large pot, combine chopped green tomatoes, diced onion, diced red bell pepper, minced garlic, apple cider vinegar, sugar, mustard seeds, turmeric powder, and salt.

Cook Chow Chow

Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and let simmer for about 30-40 minutes until the mixture thickens.

Cool and Store

Remove from heat and let cool. Store the chow chow in sterilized jars in the refrigerator.