Slow Braised Beef Short Ribs

Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? It doesn't need to be below freezing to reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. It's good with a salad in high summer, too.

Serves six.

6 pounds beef short ribs on the bone
1 small onion, chopped to medium dice
2 carrots, medium dice
1 red pepper, medium dice
1 yellow pepper, medium dice
6 cloves garlic, peeled
3 plum tomatoes, halved
1 teaspoon ginger, peeled and sliced
8 sprigs fresh thyme
1 fresh bay leaf
1 pinch chili flakes
1 tablespoon cumin
4 cups chicken stock
1/4 cup balsamic vinegar
Salt and pepper

Place the short ribs in a pan that has enough room for all the ingredients. Cover the ribs with all of the vegetables, spices and herbs, and pour the chicken stock and balsamic vinegar over the top.

Cover the pan with foil and place into a 425-degree oven for 30 minutes. Reduce the heat to 325 degrees and slowly braise for three hours. Remove the pan from the oven and with a slotted spoon remove the ribs and vegetables to a warmed serving dish.

Keep warm in the oven with the door open while you complete the dish. Pour the liquid into a heavy-bottomed pan and, over high heat, reduce by half with a rolling boil. Taste for seasoning. Pour braising liquid back over the ribs and serve to the table in an ample bowl.

This recipe first appeared in the NorthWest Current. Photo Bill Petos/The Current. 

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