Slow Cooked Beef Short Ribs | Christine Cushing 

I show you how to master slow cooked, melt-in-your-mouth, tender beef short ribs. My sauce is a balance of maple syrup and a hit of chipotle, all cooked down in a low and slow braise. They are irresistible! FULL RECIPE BELOW
RECIPE: SLOW COOKED BEEF SHORT RIBS
Ingredients:
3 ½ pounds English cut beef short ribs, cut along the bone (1,700 grams)
sea salt and freshly cracked black pepper
splash olive oil
2 cloves garlic, sliced
1 onion, sliced
2 Tbsp. Tamari soy sauce (25 ml)
2 Tbsp. maple syrup (25 ml)
¾ cup tomato puree , (175 ml)
1 tsp. mustard seeds (5 ml)
½ tsp. coriander seeds (2.5 ml)
1 tsp. grated ginger (5 ml)
1 chipotle chile, canned in adobo, chopped
1-2 cups water (250 -500 ml) or enough to reach the level of ribs but not fully cover
Season ribs on both sides with salt and pepper. On high heat in large braising pot or skillet, brown for about 2-3 minutes per side to develop flavour. Remove ribs and drain off fat and add the onion, garlic and ginger and saute until soft. Add the tomato, soy, maple syrup and stir well to combine . Return ribs to sauce. Top with spices.
Cover with lid or wrapped in foil and transfer to a low oven at 300D for about 2 1/2 -3 hours. Ribs should be tender but still on the bone.
Ladle out any fat on top of sauce and adjust seasoning. Pour through chinoise and pour or brush over ribs and serve with mashed potatoes, if desired.
Serves 4-6
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