Braised Beef Short Ribs
Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.
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.
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
- 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.
- Add all other ingredients and put into the oven for about 3 hours, turning the ribs occasionally, until meat is falling off the bones.
- 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.
- Remove large pieces of fat and pull the meat off the bones and shred. Set aside.
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Mar 20, 2017 | | 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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