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Re-Creation of Cactus Club Cafe | Vancouver, BC
What are Braised Short Ribs?
Braised short ribs are a rich and flavorful dish made from beef short ribs that are slow-cooked in a liquid until they become incredibly tender. This technique involves searing the ribs first to develop deep flavors and then simmering them in a braising liquid, which can be a mixture of wine, broth, vegetables, and aromatics.
Key Steps in Braising Short Ribs:
Searing the Ribs: The short ribs are seasoned and seared on high heat to brown the outside. This caramelization adds a lot of flavor to the final dish.
Deglazing: After searing, the pan is deglazed with a liquid (such as wine or broth), which helps lift the flavorful browned bits from the bottom of the pan.
Braising: The short ribs are then returned to the pot, and a liquid (usually wine, broth, or a combination) is added to cover the ribs partially. Aromatics like onions, garlic, and herbs are added for extra flavor. The dish is then cooked slowly at a low temperature, either in the oven or on the stovetop, for several hours.
Final Result: The long, slow cooking process breaks down the collagen in the ribs, making them tender and succulent. The braising liquid also thickens and reduces into a rich, flavorful sauce.
Key Ingredients:
Beef short ribs (bone-in or boneless)
Red wine or beef broth for the braising liquid
Aromatics such as onions, garlic, carrots, and celery
Herbs and spices like thyme, rosemary, and bay leaves
Key Ingredient?
Short Ribs
The star is the short ribs themselves, a cut of beef taken from the rib section. Their rich marbling and connective tissues break down during long, slow cooking, resulting in tender, flavorful meat.
FAQs
What If I Don’t Have It?
See substitution suggestions above. For this recipe, the combination of all other ingredients is mandatory to create this flavorful dish.
What is Demi Glace and how can I make it?
Demi-glace is a classic French sauce that involves reducing stock and sauce until it becomes thick and flavorful. It serves as a base for many dishes and adds depth to sauces and gravies.
In this recipe, I purchased pre-made demi glace locally. If you have the time, you can roast chicken feet and beef bones into the braising liquid and simmer for 1-2 hours. The long cooking time allows the collagen from the bones to break down, making it rich and gelatinous. Once reduced, it will thicken and coat the back of the spoon.
Why shape Short Ribs?
This is an optional part, mostly for presentation and portion control as if I was working in a restaurant - presentation matters. The trim does not go to waste; it can be re-heated in some of its braising liquid and added into sandwiches or pastas.
Where can I get Pineapple Juice?
Instead of buying a whole pineapple, you can purchase canned pineapples in the dry goods section of your local grocery store. Extract the liquid and reduce separately from the Demi Glace. Demi Glace gets added to the reduced (syrup-like) pineapple juice and reduced again until it coats the back of your spoon. Remember to whisk in Cold Unsalted Butter for a shinier sauce.
How can I make Gochujang Chili Butter?
In a saucepan, combine light soy sauce, gochujang and monté butter. Make sure to add enough gochujang to your liking as it can become fairly gritty. Pass through a fine mesh strainer (chinois) if you want to reduce the gritty texture. Store in a squeeze bottle for up to 5 days refrigerated.
Why is there a bone on the plate?
Typically at restaurants, beef chuck is used because it’s cheaper and more accessible. Using actual bone-in Short Ribs, I wanted to show that these were the real deal, and the fact that the bone is nicely cleaned depicts how tender the beef is. Some may argue against having inedible items on a plate, but in this case I do not mind because it serves a purpose.
What is the shelf life of Short Ribs?
Cooked Short Rib can last 5 to 7 days. It’s best to make a large batch at a time. Cook it once, and this recipe covers meals throughout the entire week. Shelf life for the braising liquid is just as long.
What can I do with the leftover Braising Liquid?
Braising Liquid can be used to make demi glace, then stored in the freezer and pulled out whenever needed. It can also be used as a Beef Short Rib Sandwich Dip, or to make a nice beef gravy.
Why is my beef not tender?
Make sure you are braising at a low temperature of 135°C/275°F. Low and slow, patience will pay off.
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