Braised Beef Short Ribs

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

March 20, 2017 | | Main Dishes

Chef Jason Perkins of Ray’s 3rd Generation Bistro Bakery drew the inspiration for his Yorkshire Pudding stuffed with Braised Beef Short Ribs from a restaurant meal he enjoyed last year in Port Dover – a full prime rib dinner which, as often happens, left the Yorkshire pudding sidelined as too filling for an already big meal. “I thought it might be nice just on its own,” he recalls. “It might be all you need.”

He has made the light-as-air popovers the star. For the filling, the rib meat (braised in the Black Oak nut brown ale, on tap there), mashed potatoes, sharp cheese, horseradish mayo and demi-glace are the supporting cast.

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Remove from the oven. Remove ribs from the pan. Strain cooking liquid and reduce until thick. Return ribs to pan and set aside to cool slightly. Photo by Pete Paterson. Styling Jane Fellowes.

Braised Beef Short Ribs

Type

Main

Ingredients

  • Vegetable oil
  • 3 large beef short ribs
  • 1 carrot, diced
  • 1 onion, diced
  • 1–2 celery stalks, diced
  • 3 cups nut brown ale
  • 1 bay leaf
  • 1 glove of garlic, minced
  • 3 tbsp your favourite barbecue sauce

Instructions

  1. Preheat oven to 350°F. Sauté the carrot, onion and celery (aka the mirepoix) in 1–2 tbsp vegetable oil until they start to soften.
  2. Add all other ingredients and put into the oven for about 3 hours, turning the ribs occasionally, until meat is falling off the bones.
  3. Remove from the oven. Remove ribs from the pan. Strain cooking liquid and reduce until thick. Return ribs to pan and set aside to cool slightly.
  4. Remove large pieces of fat and pull the meat off the bones and shred. Set aside.

About the Author More by Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

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Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017 | Tralee Pearce | Cooking with...

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

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Mini Yorkshire Pudding stuffed with Braised Beef Short Ribs. Photo by Pete Paterson. Styling Jane Fellowes.

The Yorkshire Pudding Takes Centre Stage

Mar 20, 2017 | Tralee Pearce | Main Dishes

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal demi-glace

Mar 20, 2017 | Tralee Pearce | Sauces

A demi-glace is a long process, but worth it if you have the time!

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