Cherry–Short Rib Crostini
 
Makes 30
Ingredients
  • ½ cup dried sour cherries
  • ½ cup water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 cup finely diced onion
  • 2 cups plus 2 tablespoons dry red wine, divided
  • 1 pound boneless chuck short ribs, diced
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 30 French bread crostini
  • Garnish: watercress
Instructions
  1. In a small saucepan, stir together cherries, ½ cup water, and lemon juice. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat.
  2. In a medium saucepan, melt butter over medium heat. Add onion; cook until caramelized, approximately 45 minutes, stirring occasionally. Remove from heat. Stir in 2 tablespoons red wine, scraping browned bits from bottom of pan.
  3. Add caramelized onion to cherry mixture, stirring to combine. Transfer mixture to a heatproof bowl, and let cool to room temperature.
  4. In a medium bowl, stir together short ribs, garlic, and remaining 2 cups red wine. Cover and refrigerate for at least 30 minutes.
  5. Remove short ribs from marinade, and pat dry with paper towels. In a medium sauté pan, heat oil over medium-high heat. Add short rib mixture; cook until meat has browned completely, 5 to 8 minutes. Remove from heat.
  6. Divide cherry-onion mixture and short ribs among crostini.
  7. Garnish with watercress, if desired. Serve immediately.
Notes
Make-Ahead Tip: Cherry-onion mixture can be made 3 days in advance, stored in an airtight container, and refrigerated. Let come to room temper-ature before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cherry-short-rib-crostini-recipe/