Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe

Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe
Yields1 Serving
 10 boneless beef short ribs
 ΒΌ cup olive oil or bacon fat
 5 sprigs of thyme
 5 sprigs rosemary
 2 whole yellow onions roughly chopped
 2 large carrots cut lengthwise
 2 stalks celery
 1 tbsp ginger sliced
 2 tbsp black peppercorn
 2 tbsp fennel seeds
 3 dried bay leaves
 3 cups red wine (any red will do)
1

Preheat oven to 400 degrees F

2
3

Create a β€œrack” with the celery, carrots, and onions for the short ribs to sit on in a large roasting pan. Add rosemary, thyme, ginger, peppercorns, fennel seeds, and bay leaves.

4
5

Heat a 12” skillet over medium-high heat and add olive oil or bacon fat. Heat until fat runs quickly over skillet and add short ribs, 2-3 at a time. Sear short ribs 2 min or until golden brown on each side.

6
7

Transfer seared short-ribs to the rack you’ve created in the roasting pan and add red wine. Liquid should reach ΒΌ way up the pan.

8
9

Cover with parchment and aluminum foil. Place in oven and bake for 1 hour. Bring down temperature to 250 degrees F and keep in overnight or for 6 hours.

10
11

Once ribs are (super) tender remove from oven, keep covered and let rest for at least 1 hour. Transfer ribs to another pan and strain liquid.

12
13

Place liquid in the freezer or fridge until fat has solidified. Remove fat and reduce liquid to ΒΎ.

14
15

Serve ribs with beef juices and finish with daikon and edible flowers.

16
17

Prepared by Alex Flye

18

298 Kerr Street, Oakville, ON

19

kerrstreetcafe.com

20

(289) 837-1535

Category

Ingredients

 10 boneless beef short ribs
 ΒΌ cup olive oil or bacon fat
 5 sprigs of thyme
 5 sprigs rosemary
 2 whole yellow onions roughly chopped
 2 large carrots cut lengthwise
 2 stalks celery
 1 tbsp ginger sliced
 2 tbsp black peppercorn
 2 tbsp fennel seeds
 3 dried bay leaves
 3 cups red wine (any red will do)

Directions

1

Preheat oven to 400 degrees F

2
3

Create a β€œrack” with the celery, carrots, and onions for the short ribs to sit on in a large roasting pan. Add rosemary, thyme, ginger, peppercorns, fennel seeds, and bay leaves.

4
5

Heat a 12” skillet over medium-high heat and add olive oil or bacon fat. Heat until fat runs quickly over skillet and add short ribs, 2-3 at a time. Sear short ribs 2 min or until golden brown on each side.

6
7

Transfer seared short-ribs to the rack you’ve created in the roasting pan and add red wine. Liquid should reach ΒΌ way up the pan.

8
9

Cover with parchment and aluminum foil. Place in oven and bake for 1 hour. Bring down temperature to 250 degrees F and keep in overnight or for 6 hours.

10
11

Once ribs are (super) tender remove from oven, keep covered and let rest for at least 1 hour. Transfer ribs to another pan and strain liquid.

12
13

Place liquid in the freezer or fridge until fat has solidified. Remove fat and reduce liquid to ΒΎ.

14
15

Serve ribs with beef juices and finish with daikon and edible flowers.

16
17

Prepared by Alex Flye

18

298 Kerr Street, Oakville, ON

19

kerrstreetcafe.com

20

(289) 837-1535

Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe

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