Braised Beef Short Ribs with Succotash Salad

Like any tough cut of meat, short ribs are the best when braised. A long and gentle simmer breaks down the abundant fat, leaving the ribs especially tender. Easy to make, yet exceptionally impressive, Armando from Armando’s Finest Quality Meats shows us with just a few basic ingredients and minimum preparation, you can get a flavourful and delectable dish with a wonderfully tasty sauce that practically makes itself. Just uncover the pot and it’s ready to be served with a side of succotash salad and a glass of chilled, white wine. Suggested Wine Pairing: Domaine des Escaravailles Les Sabieres Cotes du Rhone from Liberty Wine Merchants

4 lbs bone-in beef short ribs (Armando’s Quality Meats)
3 cups veal stock (The Stock Market)
1/4 cup grapeseed oil (Zara’s Deli)
2 cups dry red wine (Liberty Wine Merchants)
1/2 cup all-purpose flour (The Grainry)
2 yellow onions peeled and chopped (All produce vendors)
2 ribs celery, sliced (All produce vendors)
4 garlic cloves, chopped (All produce vendors)
2 carrots, sliced (All produce vendors)
1 sprig fresh rosemary (All produce vendors)
2 sprigs fresh thyme (All produce vendors)
Sea salt & freshly cracked pepper, to taste (The Grainry)
1/2 cup quinoa, well rinsed (The Grainry)
1 1/4 cups vegetable or chicken stock (The Stock Market)
2 tbsp grapeseed oil (Zara’s Deli)
2 strips thick cut bacon, finely chopped (Oyama Sausage Co.)
1/2 cup diced red onion (All produce vendors)
1 garlic clove, minced (All produce vendors)
1 cup diced butternut squash (All produce vendors)
1/2 red pepper, diced (All produce vendors)
1/2 red pepper, diced (All produce vendors)
1 cup frozen edamame, thawed (South China Seas)
1 cup fresh corn kernels (All produce vendors)
Sea salt & freshly cracked pepper, to taste (The Grainry)

Serves 6

For Short Ribs:


Add flour to a large bowl and season with a good pinch of salt and pepper. Dredge ribs in flour, knocking off excess. Heat oil in a 6-quart (5.7 L) Dutch oven or heavy ovenproof saucepan over medium heat until hot but not smoking. Brown short ribs in batches. Once browned, transfer to a plate. Pour off all but about 2 Tbsp (30 ml) oil, return Dutch oven to heat and add garlic, onion, carrot, celery, rosemary and thyme with a pinch of salt and pepper. Cook, stirring often, until browned lightly, about 4 minutes. Add wine and broth to vegetable mixture and bring to a boil.

Return ribs to Dutch oven, squeezing them to fit in a single layer, if possible, before covering with a lid. Place in oven and braise ribs until tender, about 2 hours. Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a large saucepan, discarding solids, and skim fat. Bring sauce to a boil before reducing heat to a simmer. Simmer until sauce has thickened slightly, about 20 to 30 minutes.

For Succotash Salad:

In a medium saucepan, combine quinoa and stock before bring to a boil over high heat. Cover, turn heat to low and cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes before fluffing with a fork and set aside.

In a large frying pan, heat oil over medium heat. Add onion and garlic cooking until softened and just starting to caramelize, about 2 minutes. Add bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes. Stir in squash and cook until just tender, about 3 minutes. Add edamame, corn, bell pepper and juice from half a lemon. Cook, stirring often, until squash is tender, about 3 to 5 minutes. Remove frying pan from heat, stir in warm quinoa and season to taste with salt and pepper.

Divide succotash salad among serving plates before topping with a short rib and sauce.

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