Beef short ribs braised in red wine

Serves : 4

Preparation time: 5 minutes

Cooking time : 4 hours

INGREDIENTS

• 4 beef short ribs
• 60 ml (4 tablespoons) Mycryo Cacao Barry cocoa butter or canola oil
• 6 slices bacon, chopped
• 2 onions, thinly sliced
• 500 ml (2 cups) full-bodied red wine
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) Montreal steak spices
• 1 sprig thyme
• 1 sprig rosemary
• 125 ml (1/2 cup) maple syrup
• 500 ml (2 cups) beef broth
• 30 ml (2 tbsp.) cornstarch
• salt and pepper to taste

PREPARATION

1. Preheat oven, rack in center, to 160°C (325°F).
2. Season ribs with salt and pepper and sprinkle with Mycryo cocoa butter.
3. In a hot skillet, sear the beef short ribs. Remove the ribs from the pan and set aside in an ovenproof roasting pan or casserole dish.
4. Brown the bacon and onions in the hot pan.
5. Deglaze with red wine, add garlic, steak spices, thyme, rosemary, maple syrup and stir.
6. Pour the prepared mixture over the ribs, then add the broth.
7. Cover with aluminum foil or a lid and bake for 3 hours.
8. After one hour, remove the lid and cook for a further 1 hour, until the meat is tender.
9. Remove the meat and set aside.
10. Bring the cooking juices to the boil over the heat. Remove thyme and rosemary sprigs.
11. Add the cornstarch to thicken the sauce. Check the seasoning.
12. Serve the ribs basted with the sauce and accompanied by the vegetables of your choice.