Alberta Short Ribs

Slow-cooked Alberta beef short ribs, served with garlic whipped potatoes and local seasonal vegetables.

1 bottle (750 ml) Cabernet Sauvignon

2 tbsp (25 ml) vegetable oil

6 short ribs, trimmed salt

1 tsp (5 ml) black peppercorns, crushed

10 cloves garlic, peeled

8 large shallots, peeled, trimmed, rinsed, split, and dried

2 medium carrots, peeled, trimmed, and cut into 1-inch (2.5-cm) lengths

2 stalks celery, peeled, trimmed, and cut into 1-inch (2.5-cm) lengths

1 medium leek, white and light green parts only, coarsely chopped

6 sprigs Italian parsley

2 sprigs thyme

2 bay leaves

2 tbsp (25 ml) tomato paste

8 cups (2 L) unsalted beef stock or chicken stock

freshly ground white pepper

Pour the wine into a large saucepan and set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then bring the wine to a boil until it cooks down to about half. Remove from heat. Centre a rack in the oven and preheat to 350°F (180°C). Heat the oil in a Dutch oven or a casserole dish, large enough to hold six ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. When the oil is hot, carefully sear the ribs in the pan for four to five minutes on each side, until browned.

Transfer the ribs to a plate. Remove all but 1 tbsp (15 mL) of fat from the pot; lower the heat to medium and toss in the vegetables and herbs. Brown the vegetables lightly for about five to seven minutes, then stir in the tomato paste and cook for one minute to blend.

Add the reduced wine, ribs and stock to the pot. Bring to a boil; cover the pot tightly, and slide into the oven to braise for about two and a half hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim the fat that has risen to the top.

Carefully transfer the meat to a heated serving platter, cover and keep warm. Bring the liquid in the pan to a boil and reduce to about 4 cups (1L). Season the reduction with salt and pepper and pass through a fine-mesh strainer and discard solids.

Serve ribs with your favourite mashed potatoes and lightly sauteed seasonal vegetables; we also recommend a crisp pappadum and a fresh herb garnish as a finishing touch.

Serves 4.