Winter Spiced-Port Braised Beef Short Ribs
This dish is better when it is made ahead of time, up to 3 days; this
allows the flavours to marry and it also allows you to let the fat solidify for easy removal.
Allowing it to sit makes it taste even better.
Yield 6
Ingredients
• 6 lb bone in beef short ribs
• 1 bottle Port (I use an inexpensive Australian port-style wine called Emu)
• 1 cup veal stock or brown chicken stock
• 2 onions, skins removed and quartered
• A combination of whole cloves, a cinnamon stick and whole star anise) tied in a cheese
cloth bundle
• Salt and pepper to taste
• Caramelized onions and bacon to garnish
Method
1. Pre-heat the oven to 275°F.
2. Liberally season the shortribs with salt; sear over medium-high heat until caramelized.
Transfer to braising dish. Sear the ribs in batches if necessary. Lay a piece of
cheesecloth over the top of the ribs.
3. Sear all sides of the onions in the same pan you seared the ribs in; turn the heat off.
Place the onions on the layer of cheesecloth.
4. Deglaze the pan with the veal stock; add the port and warm the liquid. Pour the liquid
over the ribs. Add the bouquet of spices.
5. Cover with aluminum foil and cook for 4-6 hours or until the meat falls off the bone.
6. Remove from the oven and let the mixture cool. Strain the liquid and place in a pot,
reduce by half.
7. To serve: Place pieces of the rib in a bowl and ladle with sauce. Garnish with
caramelized onions and bacon.
