Enjoy delectable Ontario corn fed ribs placed on creamy grain corn polenta for a hearty and tasty meal.
Yield: 8 servings
Prep time: 10 minutes
Cook time: 25 minutes
- Ontario corn fed beef short ribs – 2kg
- Large onions – 2 chopped
- Celery stalks – 4 chopped
- Carrots – 2 chopped
- Shallots – 3 halved
- Double smoked bacon – 100g (approx. 5 slices)
- Garlic cloves – 10 split
- Red wine – 1L (4 1/4 cups)
- Beef stock – 3L (13 cups)
- Chicken stock – 2L (8 1/2 cups)
- Thyme – 6 sprigs
- Bay leaves – 2
- Rosemary – 1 sprig
- Black peppercorns – 10 coarsely ground
- Vegetable oil – 3 tbsp
- In a large heavy bottom, pot add oil and lightly sear the short ribs. Once nicely browned, remove and place on a plate
- Decrease the heat by half and begin to saute the bacon, followed by the onions, celery, carrots and shallots. If the pot is to dry, add a Tbsp of oil at a time until there is enough to coat the vegetables. Saute; for 5 minutes.
- Return the short ribs to the pot. Deglaze with wine and reduce by 2/3
- Once the wine has reduced add the herbs and spices. At this time add both the beef and chicken stock.
- Bring to the boil, skim and reduce heat to a light simmer. Cook beef until it is extremely tender. You should be able to pull it apart with you a fork. Remove and reserve.
- Strain the braising liquid to remove impurities; use a fine chinois or cheesecloth if possible. Return liquid to the stove and reduce by 1/2.
- When the liquid has a rich flavour return the ribs to the liquid and cook for 10 minutes over low heat.
- When ready to eat pile the ribs over Ontario grain corn polenta and enjoy!