This dish has rich and robust flavour. Make it in a crock pot to make your life easy. Leave it on low all day and come home to a delicious meal.
These ribs aren’t overly sweet, just the way I like them. If you prefer sweeter, you can always add more brown sugar. The vegetables caramelize and add to the rich and deep flavours of this dish.
10 pounds beef short ribs, bone in (ask you butcher to cut flanken meat into 3″ cubes)
Canola oil for frying
4 onions, sliced
3 carrots, peeled and chopped
3 celery ribs, chopped
1 apple, cored and chopped
1 parsnip, peeled and chopped
4 garlic cloves, chopped
1/3 c. light brown sugar + 1/3 c.
1/3 c. worcestershire sauce
1/3 c. tamarind concentrate
3 dry bay leaves
1 c. kosher wine or port
2 c. beef stock
2 c. water
Start by braising the short ribs to form a nice crust on the outside of the meat.
Once all the beef short ribs are braised, put them in your crock pot with the juices at the bottom of the pan.
Next, heat the skillet with 3 tbsp. canola oil and place all your vegetables inside as well as the apple and garlic. Cook for 5 minutes then add the kosher wine, worcestershire sauce, brown sugar and tamarind concentrate. Stir well and cook for another 5 minutes.
Sprinkle another 1/3 c. brown sugar over the beef short ribs and then pour the vegetables with the sauce over them. Add the dried bay leaves.
Cover crock pot and if you are eating them in a short while, place crock pot at 300 degrees for 1 hour then lower it to 150-200degrees for another hour and a half or until fork tender.
If leaving it to cook slowly, place on 150 degrees and let cook overnight or all day.
Recipe adapted from Dan Barber’s Braised Short Rib recipe