Name: 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)

Yields1 Serving

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)

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

CategoryDinner

Ingredients