Short Rib Daube
Recipe by Alexander Svenne, former chef and co-owner, Bistro 7 1/4, Winnipeg
Ingredients:
12 English-cut short ribs (large)
to taste salt and pepper
1 orange
2 sprigs of rosemary
to taste shallots
2 cups red wine
2 cups beef stock (or water)
Method:
Season short ribs with salt and pepper
Brown short ribs on all sides and place in roasting pan
Cut orange into wedges and toss into pan with sprigs of rosemary, shallots, red wine and stock
Cover pan and braise at 140°C (275°F) for six hours
Cool short ribs in pan
When the short ribs are cool, skim fat from the ribs
Remove the ribs from pan and set aside
Bring braising liquid to boil, then reduce liquid by half
Add short ribs back to liquid to reheat
N.B.: Serve with mashed potatoes, rice or wild rice
Yield: Four servings
