Recipes
Ste. Anne’s Braised Short Ribs
This tender, succulent braised short ribs recipe from our Ste. Anne’s Chefs is a popular dinner choice for our guests!
The Ingredients
- 4 - Short ribs
- 2 - Clove garlic (smashed whole clove)
- Half a bunch of thyme
- 3 tbsp - Salt and pepper
- 1 - Large carrot (M dice)
- 2 - Spanish onions (M dice)
- 1 - Stock of celery (M dice)
- 500 ml - Red wine
- 250 ml - Tomato paste
- 3 cups - Water
- Step 1
Heavily season short ribs.
- Step 2
In a hot pan, sear short ribs till you get nice brown color (approximately 2 minutes on each side).
- Step 3
Pour liquid and vegetables over short ribs in a medium size roasting pan.
- Step 4
Add smashed garlic cloves, thyme and water. You want your liquid to barely cover your short ribs.
- Step 5
Tin foil the top of your pan or lid it and put it into an oven at 300’F for roughly 2 hours. You want this beef to be fork-tender.
- Step 6
Once fully cooked take it out of the oven and let it rest for 10-15 minutes. This will allow your beef to relax and retain any moisture sitting in that wonderful stock you made.
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