Just like good company makes any meal better, good local products make savouring Ontario beef an even more enjoyable experience. For over 200 years, Brantview has been growing premium apples in St. George, Ontario. Today, they’ve embraced sustainable farming practices and offer pick-your-own-apples along with a year round farmers’ market and bakery. They also make deliciously refreshing Howell Road Ciders that not only go great with any cut of Ontario beef – they can also be used to make a tasty glaze for your ribs!
- 2 tablespoons vegetable oil
- 6 bone-in beef short ribs
- 2 tablespoons kosher salt, divided, plus more to taste
- 1 tablespoon ground black pepper, plus more to taste
- ¼ cup bbq sauce
- 1 teaspoon onion powder
- 4 large garlic cloves, peeled and finely chopped
- ¼ cup apple cider vinegar
- 2 cups Howell Road Cider Co. cider (any flavour, we recommend Flagship!)
- ¾ cup beef broth
- 1 tablespoon brown sugar
- 1 bay leaf
- Preheat the oven to 275°F. Heat the oil in a large Dutch oven over medium-high. Sprinkle short ribs evenly on all sides with 1 tablespoon of salt and some ground black pepper. Working in 2 batches, sear the short ribs, turning occasionally, until well-browned on all sides, about 10-15 minutes per batch. Carefully pour roughly 2 tablespoons of drippings from the pot between batches. Transfer the browned short ribs to a plate while continuing to brown the remaining short ribs.
- Brush the beef ribs with BBQ sauce and set aside.
- Pour out the excess fat from the Dutch oven, leaving about 2 tablespoons. Add the onion powder, garlic, and remaining 1 tablespoon of salt. Reduce the heat to medium, and cook, stirring occasionally and scraping bottom of pan to loosen the browned bits, until softened, 7 to 10 minutes. Add the vinegar and cook, stirring often, until liquid has almost completely evaporated, 2 to 3 minutes. Add the Howell Road Cider, broth, brown sugar and bay leaf. Carefully return the browned short ribs and any accumulated juices to the pan. Nestle them in, meaty side down into the liquid. Return to a simmer over medium-high, and cover.
- Transfer to the preheated oven, and braise until meat is tender and easily pierced with a paring knife, 2.5 hours. Remove the pot from the oven, and let the meat rest for 20 minutes in the juices.
- Transfer short ribs to a serving platter, and cover with aluminum foil to keep warm. Skim off and discard fat. Return Dutch oven to stovetop, and bring juices to a simmer over medium-high. Reduce heat to medium-low; gently simmer until braising liquid is slightly reduced and concentrated in flavor to taste, 10 to 15 minutes. Season with salt and pepper to taste. Pour the sauce over the beef ribs, serve and enjoy!
Cover and refrigerate for up to 2 days.