Looking for a dish that’s rich, hearty, and full of bold flavor? Canadian-style short ribs are your answer. Cut across the bone (also known as “flanken-style”), these meaty ribs are perfect for slow braising, letting the marbled fat break down and turn into melt-in-your-mouth goodness.
Ingredients:
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2–3 lbs Canadian-style short ribs (available fresh at Ruameats)
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Salt and pepper to taste
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2 tbsp vegetable oil
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1 onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup red wine (or beef broth)
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2 cups beef stock
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2 sprigs fresh thyme
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1 bay leaf
Instructions:
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Season & Sear: Generously season the short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the ribs until browned on all sides, about 3–4 minutes per side. Remove and set aside.
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Build the Flavor: In the same pot, sauté onions until golden. Add garlic and tomato paste, cooking for 1–2 minutes. Deglaze with wine, scraping up the flavorful bits.
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Braise: Return the ribs to the pot. Add beef stock, thyme, and bay leaf. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise for 2.5 to 3 hours until the meat is tender and falls off the bone.
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Serve: Skim fat from the surface and reduce the sauce if needed. Serve with mashed potatoes or crusty bread to soak up the rich gravy.