Blueberry Balsamic Short Ribs

It's blazing hot here in scenic Middle America, so I decided that Saturday Dinner should involve some meat, some beer and plenty of patio time.  Hubs and I were in Lawrence a few weeks back and did some balsamic vinegar & olive oil tasting at Extra Virgin... I was instantly addicted to their Blueberry Balsamic.  Problem was, up until now I had no idea what to use it with other than drizzling it over some toscano cheese every now and again.  Cue an "aha" moment when I was contemplating what ingredients to use with some delicious short rib and jalapeño mashed potatoes... sweet blueberries just sounded fantastic.  Anyways, here's the recipe:

Ingredients
3 pounds boneless short rib, cut into 3 inch sections
2 TBSP extra virgin olive oil
1 large shallot, sliced
1 fennel bulb, sliced
1/3 cup blueberry balsamic vinegar (or another high quality BV)
1 TBSP light agave syrup
2 C veal broth (or veggie... just DON'T use beef broth... it just tastes terrible.  You can find veal broth at boutique butcher shops - if you're in KC, McGonigle's has it)
2 C red wine (cab or dry red but ALWAYS cook with a wine that you will drink!)
1 TBSP minced garlic
1 TBSP dried rosemary
1 bay leaf

Directions

1. Preheat oven to 325 degrees
2. Heat 1 TBSP of olive oil over in a dutch oven on the stove
3. Brown meat on all sides, set aside and remove any remaining oil from the pan
4. Add fennel and shallot, cook until opaque.  Add garlic and cook for another minute
5. Add broth, balsamic vinegar, wine, remaining spices and agave syrup to the dutch oven and bring to a simmer
6. Place the browned meat into the dutch oven, cover and place in the oven for about 3 hours.  Check the meat often to make sure the liquids do not burn off  -  this is very important so that the meat stays moist and fork tender
7. Serve with your choice of sides (and the remaining red wine)