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Are you getting the most from your expertly cultivated and perfectly aged wine collection?
Deliciously tender braised beef shortribs take a little more forethought than your average dinner but are pretty easy to make since most of the time they're simmering away on their own in the oven
Slow cooked beef shortribs are fall-off-the-bone tender and the addition of Coca Cola lends a sweet twist
I’ve had a number of superb braised beef experiences at restaurants lately, from the Brasserie Mystere Dine Out Vancouver event where C Restaurant executive chef Robert Clark made Kronenbourg 1664 beer-braised beef, to the braised beef over polenta I tried at CinCin when celebrity chef Mark McEwan launched his new cookbook, Fabbrica.
I had been looking for a good quality cast iron Dutch oven so I could give my own braised beef a try and found a really nice one with the requisite tight-fitting lid at Winners on clearance for only $25! The making of this meal was my new Dutch oven’s maiden voyage.
The meal was inspired by the braised beef and polenta recipe in my Fabbrica cookbook but mostly made up by me because I wanted to try braising with Coca Cola, which I had heard was delicious, and I took the shortcut of using my Memphis Blues BBQ all-purpose dry rub to season the meat instead of rounding up a number of ingredients.
We had a really great wine with this meal, the Liberty School Cabernet Sauvignon from California, availble at BC Liquor for $21.99.
This meal serves 6
Ingredients
Instructions