ORIGINAL RECIPE
Laurie Salvador Notary Retired
SERVES 4
Braised Short Ribs
I am including this recipe especially for our son Nicholas who has recently taken up cooking as a hobby. Way to go, Nick!
8 short ribs, bone in (approximately 2 lbs./1kg.) 1 tbsp./15 ml. whole mace (substitute ground mace) 2 star anise pods 1 tsp./5 ml. cinnamon (substitute 1 stick) 1 tsp./5 ml. chai masala spice* 2 tbsp./30 ml. maple syrup 1 tbsp./15 ml. balsamic vinegar (substitute apple cider vinegar) 1 tsp./5 ml. sesame oil 1 tsp./5 ml. fish sauce 1 tsp./5 ml. peppercorns 1 tsp./5 ml. juniper berries 1 tsp./5 ml. sea salt 2 cloves garlic, minced 2 tsp./10 ml. grated fresh ginger 1 tsp./5 ml. lemon grass, chopped fresh or powdered 2 c./500 ml. beef broth grated zest of 1 orange
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TABLE OF CONTENTS
Cooking low and slow is the key to this delicious meal. You’ll need 2 ribs per person because they shrink while cooking. The Asian spices make the meat burst with flavour. This is definitely a repeat in our house. You can make this meal in a pressure cooker or InstantPot™ in about 45 minutes. Just make sure you add enough broth to cover the meat and then some. Preheat oven to 375° F.
1 tbsp./15 ml. mango jam (see Condiments section)
½ c./125 ml. brandy
TIME: 3½ HOURS
Sear the ribs in a non-stick frying pan. Grease a deep castiron pot with a lid. Place the ribs in the bottom. Combine all the other ingredients in a bowl and mix. Pour over the ribs. Put a lid on the pot and place it in the oven on a rimmed cookie tray, lest it boil over. After 30 minutes, turn the oven down to 200° F. Cook for another 2 ½ hours, checking the meat every 45 minutes. Turn the meat over several times. When the meat is falling off the bone, remove the ribs to a warm platter. Reduce the pot juices by half and pour through a sieve. Pour the gravy over the ribs and garnish with orange zest or a dollop of mango jam. Serve with mashed potatoes or rice and a nice fresh salad. s
This recipe is from Olive Me! Laurie’s new cookbook. * Chai masala is a blend of spices typically used to make Chai tea. They include cinnamon, ginger, green cardamom, cloves, black pepper, allspice, and star anise—all in powder form.
BC Notaries Association
Volume 30, Number 3, Winter 2021
