Recipe courtesy of local island Chef Irwin McKinnon.<\/p>\n","protected":false},"author":4,"featured_media":6560,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["beef","pei_custom_0"],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"https:\/\/islandbeef.ca\/why-pei-beef\/","pei_custom_input":["Drink "],"pei_custom_link":["https:\/\/www.deeprootsdistillery.com\/"]},"recipe_category":[5],"recipe_tag":[298],"class_list":["post-6521","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-peibeef"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":"","serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":8,"measurement":"","ingredient":"Beef Chuck Short Ribs"},{"quantity":0.25,"measurement":"cup","ingredient":"Montreal Steak Spice"},{"quantity":0.25,"measurement":"cup","ingredient":"Brown Sugar"},{"quantity":0.5,"measurement":"cup","ingredient":"Olive Oil"},{"quantity":10,"measurement":"","ingredient":"Strips of Bacon, Diced"},{"quantity":6,"measurement":"cup","ingredient":"Medium Diced Onions"},{"quantity":3,"measurement":"cup","ingredient":"Medium Diced Carrots"},{"quantity":3,"measurement":"cup","ingredient":"Medium Diced Celery"},{"quantity":20,"measurement":"","ingredient":"Cloves of Garlic, Peeled, Chopped"},{"quantity":1,"measurement":"","ingredient":"Bottle of Good Cabernet Sauvignon "},{"quantity":"","measurement":"","ingredient":"Sprigs of Fresh Rosemary"},{"quantity":3,"measurement":"","ingredient":"Bay Leaves"},{"quantity":2,"measurement":"","ingredient":"5.5oz Cans of Tomato paste"},{"quantity":12,"measurement":"cup","ingredient":"Cups Beef Stock"},{"quantity":1,"measurement":"tbsp","ingredient":"Ground Black Pepper"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Pre heat oven to 350 degrees. In a large bowl place short ribs, olive oil, steak spice and brown sugar, toss to coat ribs. "},{"step":"Place ribs on a sheet pan and place in oven to brown, approximately 30 minutes."},{"step":"Meanwhile place diced bacon with about a \u00bd cup of water in a large braising pot. Cook bacon stirring frequently until water evaporates and the fat starts to render, and bacon becomes crisp."},{"step":"Add onions, carrots and celery and continue to cook until vegetables begin to brown. "},{"step":"Add garlic and cook just until the garlic becomes fragrant, about 1 minute. Add red wine, rosemary, and bay leaves, bring to a boil and reduce for 5 minutes. "},{"step":"Add tomato paste, beef stock and pepper. Next add browned short ribs to the pot and bring everything to a boil. "},{"step":"Reduce oven temperature to 325 degrees. When ribs have come to a boil, cover pot and place in the oven. Cook ribs for approximately 3 hours or until completely tender. "},{"step":"When ribs a cooked remove them from the braising liquid, tent with foil. "},{"step":"Meanwhile place the braising liquid on the stove and bring to a boil, skim of the surface fat with a ladle. Reduce liquid for approximately 15 minutes."},{"step":"Remove from heat and puree liquid with a hand blender. "},{"step":"Strain liquid into a new pot, season to taste."},{"step":"Serve ribs with a nice, whipped potato perhaps flavoured with horseradish, some roasted root vegetables, and the braising liquid, enjoy!"}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":[6617]},"yoast_head":"\n