Braised Short Ribs

SERVES 4

Laurie Salvador Notary Retired

TIME: 3½ HOURS

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 tbsp./15 ml. mango jam (see Condiments section) 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 ½ c./125 ml. brandy 2 c./500 ml. beef broth grated zest of 1 orange

I am including this recipe especially for our son Nicholas who has recently taken up cooking as a hobby. Way to go, Nick! 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. 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.