Recipe: Slow-roasted short ribs | Vancouver Sun

Recipe: Slow-roasted short ribs. Serves two to four.

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Created by writer-model Kendra Austin for Our Place, this dish promises warmth and comfort during a late winter’s day. Serve with a fresh green salad on the side to round out the plate, or enjoy this hearty meat-and-potatoes offering all on its own:

Slow-Roasted Short Ribs

2 lb (907 g) whole short ribs

6 tbsp (90 mL) butter

Garlic cloves, chopped (use as many as desired)

1 yellow onion, quartered

2 shallots, sliced

2 cups (500 mL) beef broth

1 cup (250 mL) red wine

1 lb (454 g) tricoloured potatoes

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1 lb (454 g) tricoloured carrots

Fresh thyme, to taste

Fresh rosemary, to taste

Italian seasoning blend, adobo (or salt), and pepper, to taste

Preheat the oven to 350 F. Chop garlic, quarter yellow onion, and slice shallots. Halve your potatoes to ensure even cooking and leave carrots whole, or cut to match width of carrot if bigger.

Rub the seasonings on each side of your short ribs. I prefer using any adobo mix available and Turn your Perfect Pot up to medium heat. We won’t be here for long, just long enough to get each side browned.

Melt the butter in the pot and wait for it to start bubbling.

Place short ribs into the pan, browning each side for at least 2 minutes. Do not move them until you’re ready to flip to the next side!

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Add shallots, garlic, and herbs in the pot while the last side browns. Turn the heat down to low-medium.

Add your onion, potatoes and carrots. Add additional seasoning to taste to ensure the add-ons aren’t bland. I usually put Italian seasoning blend and some extra salt in this stage.

Cover the meat and vegetables with bone broth and red wine. Let simmer on the stove top for a few minutes and then transfer to the heated oven.

Cook slow and low for 2 to 2 1/2 hours. Read, dance, do a puzzle, clean your closet, whatever in between.

Remove from the oven, plate your meal, light a candle, fork each ingredient for the perfect bite, and enjoy!

Serves 2-4. 

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