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Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe

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)
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Preheat oven to 400 degrees F

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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.

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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.

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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.

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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.

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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.

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Place liquid in the freezer or fridge until fat has solidified. Remove fat and reduce liquid to ¾.

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Serve ribs with beef juices and finish with daikon and edible flowers.

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Prepared by Alex Flye

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298 Kerr Street, Oakville, ON

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kerrstreetcafe.com

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(289) 837-1535