Marsala-Braised Short Ribs
Chef Ricardo shares a warming autumn recipe from his wonderful new book
Dig into the pages of Chef Ricardo Larrivée’s new cookbook Slower is Better and you can almost taste every carefully crafted recipe. Celebrating the art of slow cooking, Chef Ricardo’s new book presents dishes that benefit from time as much as from the fresh ingredients and proper preparation.
In joining him for a sold-out AIR MILES® event in Montreal and an up-coming event in Toronto, he was kind enough to share one of the recipes from the book with us.
MARSALA-BRAISED SHORT RIBS
Preparation 45 MINUTES
Cooking 8 HOURS
Short ribs are usually spotted on restaurant menus, which is why these have major star quality. The slight sweetness is courtesy of the dried currants, and the texture is a nod to traditional pork ribs. Except these are beef. And much fancier.
3 tbsp (45 ml) cornstarch
2 cups (500 ml) beef broth
4 lb (1.8 kg) beef short ribs, cut between each bone
2 tbsp (30 ml) olive oil
1 1/2 cups (375 ml) Marsala wine
2 cups (500 ml) veal stock
2 oz (55 g) chorizo sausage, diced
1/4 cup (35 g) dried currants
4 shallots, cut into thick slices
2 carrots, cut into small dice
2 stalks celery, cut into small dice
1 sprig fresh thyme
Salt and pepper
1 - In a bowl, dissolve the cornstarch in the broth. Set aside.
2 - In a large skillet over high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Transfer to the slow cooker. Deglaze the skillet with the Marsala. Let reduce for 1 minute. Add the broth mixture and the veal stock. Bring to a boil, stirring constantly. Pour into the slow cooker.
3 - Add the remaining ingredients. Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 6 hours.