[cooked-sharing]
Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe
Ingredients
- 10 boneless beef short ribs
- ¼ cup olive oil or bacon fat
- 5 sprigs of thyme
- 5 sprigs rosemary
- 2 whole yellow onions roughly chopped
- 2 large carrots cut lengthwise
- 2 stalks celery
- 1 tbsp ginger sliced
- 2 tbsp black peppercorn
- 2 tbsp fennel seeds
- 3 dried bay leaves
- 3 cups red wine (any red will do)
Instructions
- Preheat oven to 400 degrees F
- Create a “rack” with the celery, carrots, and onions for the short ribs to sit on in a large roasting pan. Add rosemary, thyme, ginger, peppercorns, fennel seeds, and bay leaves.
- Heat a 12” skillet over medium-high heat and add olive oil or bacon fat. Heat until fat runs quickly over skillet and add short ribs, 2-3 at a time. Sear short ribs 2 min or until golden brown on each side.
- Transfer seared short-ribs to the rack you’ve created in the roasting pan and add red wine. Liquid should reach ¼ way up the pan.
- Cover with parchment and aluminum foil. Place in oven and bake for 1 hour. Bring down temperature to 250 degrees F and keep in overnight or for 6 hours.
- Once ribs are (super) tender remove from oven, keep covered and let rest for at least 1 hour. Transfer ribs to another pan and strain liquid.
- Place liquid in the freezer or fridge until fat has solidified. Remove fat and reduce liquid to ¾.
- Serve ribs with beef juices and finish with daikon and edible flowers.
- Prepared by Alex Flye
- 298 Kerr Street, Oakville, ON
- kerrstreetcafe.com
- (289) 837-1535