

When the weather turns cold I have an automatic craving for braised meat. Something about the moist, fatty, salty unctuousness of braised meat drives me wild and I can’t really get enough of it. It’s red wine braised beef short ribs, specifically, that make me salivate. I could eat them at least once a week and sometimes I do because I make them so often for my clients. They actually appear on 85 percent of my menus in the winter. For perfect short ribs every time, try my tried and true recipe. I use thick cut ribs from Kerr Farms because they have the perfect amount of marbling. Once you try them, you will never go back to brisket again.
Ingredients
Preheat oven to 275 degrees F. Season ribs generously with salt and pepper. Heat 1 tsp butter and 1 tsp oil in a 12-inch pan on medium-high heat. Brown ribs on all sides and transfer to a baking dish that easily accommodates them. Discard used oil and add remainder of butter and oil.
Turn heat to medium and add carrots, celery, onions and garlic. Season with salt and pepper and sautée for 5 minutes. Deglaze with red wine and reduce by three quarters. Pour vegetables over ribs, add stock, thyme, bay leaf and season again with salt and pepper. Cover with parchment paper and place something on top to weigh the ribs down (pot lids or oven proof plates). Place short ribs in the oven and cook for approximately 5 hours.
When ribs are extremely tender, remove from liquid using a spatula and tongs and cool to room temperature. Strain liquid and reserve liquid and vegetables.
To reheat, cover ribs with liquid and place in a 300 degree F oven covered for approximately 45 minutes to 1 hour.
Ezra Title
~ is the Chef/Owner of Chez Vous Dining, a full-service, boutique catering company based in Toronto.
www.chezvousdining.ca
For Mom and Baby
by Julie Watson