So here I am in my experimental mood and stirring up ideas on cooking something I have never attempted in the past. Even though I just had my annual ribfest party and have made ribs many times, I keep being pulled to braised short ribs. Never made braised short ribs, have only eaten them once but something about the words “braised short ribs” just sounds like absolute comfort.
I attempt to google a recipe and thankfully came across this amazing one by Chuck Hughes – Braised Short Ribs on the Foodnetwork Canada website. Although the recipe has a long list of ingredients and seems a bit complicated I thought I would take a
stab fork at it (with my variations of course) 🙂
So although the list of ingredients is long, I was happy that I already had most of them. I only had to pick up some celery, a cinnamon stick and star anise and I was set to go. Oh! I had to pick up the short ribs too, luckily my local grocery store had some, otherwise I would have been in mourning.
I made them with:
- 3 pounds short ribs (of course)
- 2 medium onions
- 3 celery stalks
- 2 carrots
- 2 heads of garlic
- Dried thyme, rosemary and tarragon
- 1 cinnamon stick
- 1 star anise
- 2 tablespoons of olive oil
- 1 cup of flour
- 1 bottle of red wine
- 2 tablespoons of cocoa powder
- 1 cup brown sugar
- Handful of peppercorns
- Salt and black pepper
Remove veg and prepare the short ribs by cutting between the bones and then sprinkling a generous amount of salt on them and then dredge through the flour. Toss in the dutch oven and brown on all sides. Might have to do this in batches.
Return the veg and the remaining ingredients, bring to a boil. If not enough liquid to cover the ingredients add some water.
Throw on the lid and place in the oven for about 3 hours. Ribs should be nice and browned with a silky bronzed suntan.
Remove ribs onto a platter and devour these luscious bundles of fall off the bone goodness 🙂
I strained the remaining liquids and used as a gravy for my home-made poutine which I wrote about here…….. Poutine a la Maison!