- Sam Kean
5 pounds (3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage, roughly chopped
2 tbsp each kosher salt and freshly ground black pepper
2 (750 ml) bottles of your favourite NS craft beer
olive oil, for searing ribs
2 medium cooking onions, diced
2 carrots, peeled and diced
2 celery sticks, diced
6 cloves garlic
4 quarts veal stock
2 bay leaves
Season the ribs with the herbs, salt and pepper. Place in a deep container and cover with wine or beer. Marinate for 12 hours in the refrigerator.
Preheat oven to 350°F.
Remove ribs from marinade, pour the wine/beer into a pot, and reduce by half. Meanwhile, heat the olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine/beer, the stock and bay leaves.
Cover the pan with foil and place in the oven for up to six hours. Check after two hours and every hour after that. Transfer from the oven and allow the ribs to rest for one hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a saucepot and reduce by half. Shred the short ribs and toss with the sauce. Serve in a halved roasted fingerling or sweet potato. — Morné Van Antwerp, Primal Kitchen
1463 Brenton Street