Braised Beef Short Ribs

Braised Beef Short Ribs


Welcome back to Grant Park
Liquor Mart Education Centre where we are Warming the
Soul with Manitoba Beef. Manitoba Beef Producer’s
Adriana is here, and we’re already on the
go, we’re braising today, and I’m gonna be
honest with you, I get a little nervous when I
hear anything that’s not fried, baked, boiled,
what is braising? It’s not that
complicated. No, it’s very easy, it’s a very
traditional method of cooking. So, first step of braising
is searing your meat, so we’re working today
with Manitoba short ribs. So, this is English style
cut short ribs here, so it’s a nice thick
cut of rustic meat, we have bone-in
short ribs. What we’re gonna do
is salt and pepper, so I have one side salted
and peppered, so, Dez, if you want to go
ahead and do that. In our pan here, I just
have some great canola oil, and we are
just searing. So, first step is making
caramelized colour and browning the meat. Right. So that is what
we are doing. So, the second step of braising
is cooking your dish in a liquid, in a simmering
liquid over low heat. So, we’re gonna start
off by making our liquid. So into the blender you want
to add some beef broth. I have some Peak of the Market
locally grown yellow onion here, so I’ll just
add that in. Delish. We have some garlic, we
have some tomato paste. This is brilliant, because I’ve
always got the cans going, and then you’ve got that
leftover that ends up getting freezer burnt,
that’s awesome. Yeah, it’s so great. So, here I have two
different options. We have the dried chillies,
this is a whole dried chili, if you don’t want it too spicy
just knock out the seeds, we’re gonna add that in, or
you can, of course, just use, if you can’t find these, you
can use just pepper flakes. Okay, I’m gonna try
one here if I can, ’cause we’re gonna
do all these, right? Absolutely. Okay. I’m gonna add some warm water,
so that’s gonna kind of re-hydrate our chillies, and
then these are gonna go on, you know, just liquefy
on the blender, so I’m gonna
bring that over. So, if you want to, if you’re
comfortable moving that, those short ribs onto our
plate here, I have four others that have been put
through the searing process. Okay. Now, you want to make sure that
these are nice and trim as well, right, not, like,
loaded down with fat? That’s correct. So, what I do is I just
go to my local butcher and they do a really great
job of trimming our short ribs, ’cause they are a little
bit of a fatty cut, so I really like to
have them trimmed, or of course you can do
that at home, not an issue. I need a butcher, I think
that’s what I’ve just decided, I got have one, okay. Butchers are the best. Yeah, they’re
really, really good. Okay, so next step
is deglazing the pan. So when we seared all
of our wonderful meat, we got all these
brown bits in our pot, so you’re gonna add
some hard cider. Is this gonna go poof? I don’t want you
to get sprayed. A little, not too bad. Okay, that’s not bad. Can I save a sip for myself?
No, I’m just kidding. Yeah, you could,
it’s in the kitchen. Not today. So, what we’re gonna do is
this step is called deglazing the pan, so we are just
going to, with our liquid, we’re gonna scrape off
all those brown bits. So, we are just working that in,
and what that’s gonna do is give us really
great beef flavour. Sure, you don’t want to
miss any of that little bits that have been
cooked in there. No, so really
nice and good. How long do we need to
do that for, we’re good? Yeah, you can still continue
scraping and I’ll get our onion mixture over here,
that’s gonna just simply be poured into our pot. Wow, look at that, hey. Get that in there, so
that is loads of flavour. Oh, sorry,
did I get you? No, you sure did,
it was awesome. That’s loads of flavour, so you have a little
eau de onion and garlic. Yeah, look at that, awesome,
okay, it smells great. Now what do we do? Okay, add some
balsamic vinegar, so we’re just gonna add a
tablespoon, so I’m just going to add a little bit
in there, there we go. We’re gonna turn this up ’cause
I want to get a little bit of a boil here, and then we’re gonna
add some very aromatic rosemary, so fresh rosemary, and just,
you know, throw that in. Chuck it in there. Yeah. Now, do we return
that to there? We return all of our seared
short ribs into our pot. Announcer: Closed captioning for
Great Tastes is presented by So, you know, a few steps, but
nothing difficult about it at all, and I’m telling you the
smell that’s coming off of this is extraordinary, some old
world cooking techniques as you referred
to them, hey? Yeah, great for
entertaining. This can be, you know,
eaten the next day. And how do
you serve it? This gets served over Peak of
the Market’s red potatoes, really delicious. And yeah, a nice
wholesome classic meal. I’m feeling very
comforted right now. There we go, Braised
Beef Short Ribs, and when we come back
a Broccoli Beef Bowl, something real quick for
a busy week night here on Great Tastes
of Manitoba. Announcer: You’re watching
Great Tastes of Manitoba. Brought to you in part
by GreatTastesMB.ca. (♪♪♪)

Leave a Reply

Your email address will not be published. Required fields are marked *