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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