Read The Lake Report hereRead The Lake Report here
The Weather Network
Jul. 10, 2020 | Friday
Local News
Cooking with Collin: Braised short ribs will melt in your mouth
Braised short ribs.

Collin Goodine

Special to The Lake Report

When it comes to meats, for me anyway, braised meats are the way to go. Meats like shanks, back ribs, hocks, pork shoulders, brisket etc. are all cuts that lend themselves favourably to long cooking times. The process of building flavours and the melt-in-your-mouth results are unlike anything you can get from a quick-fry primal cut. Don't get me wrong: a beef tenderloin or prime rib have their place as well. But these delicious, tender short ribs are guaranteed to please. 

Braised Short Ribs

2 lb short ribs
2 meduim onions
2 tbsp garlic
Salt and pepper
2 cups big, bold red wine
1 1/2 cups Worchestershire sauce        
1 cup maple syrup
1 cup brown sugar        
1 cup water

In a large skillet, sear all sides of the beef short ribs until dark. Place the ribs into an oven-safe, deep casserole dish or baking pan.

In the skillet, sautee the onions with garlic and salt and pepper. Deglaze the pan with the red wine, stirring with a wooden spoon to free up all the bits left in the pan. Add the Worchestershire, maple syrup and brown sugar. Stir until the sugar is dissolved. Add over the ribs and add water until the ribs are three-quarters covered.

Cover the entire pan with foil and place into the oven at 300F for 3 to 4 hours. When tender, take out the ribs and set aside, reduce the liquid and serve when ready. If you would like the sauce to be thicker, like a gravy, you can thicken with corn starch.