0 Ratings
Recipe courtesy of local island Chef Irwin McKinnon.
8 Beef Chuck Short Ribs
0.25 cup Montreal Steak Spice
0.25 cup Brown Sugar
0.50 cup Olive Oil
10 Strips of Bacon, Diced
6 cup Medium Diced Onions
3 cup Medium Diced Carrots
3 cup Medium Diced Celery
20 Cloves of Garlic, Peeled, Chopped
1 Bottle of Good Cabernet Sauvignon
Sprigs of Fresh Rosemary
3 Bay Leaves
2 5.5oz Cans of Tomato paste
12 cup Cups Beef Stock
1 tbsp Ground Black Pepper
Pre heat oven to 350 degrees. In a large bowl place short ribs, olive oil, steak spice and brown sugar, toss to coat ribs.
Place ribs on a sheet pan and place in oven to brown, approximately 30 minutes.
Meanwhile place diced bacon with about a ½ 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.
Add onions, carrots and celery and continue to cook until vegetables begin to brown.
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.
Add tomato paste, beef stock and pepper. Next add browned short ribs to the pot and bring everything to a boil.
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.
When ribs a cooked remove them from the braising liquid, tent with foil.
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.
Remove from heat and puree liquid with a hand blender.
Strain liquid into a new pot, season to taste.
Serve ribs with a nice, whipped potato perhaps flavoured with horseradish, some roasted root vegetables, and the braising liquid, enjoy!
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