Braised Cascade Farms Short Ribs
Recipe courtesy of Chef Brad Root / Roots Restaurant and Bar.
- 1 teaspoon coriander seed
- ½ teaspoon cumin seed
- 1 teaspoon fennel seed
- ½ teaspoon allspice, ground
- 8 2-inch thick Cascade natural short ribs (2 per person)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- 2 carrots, coarsely chopped
- 3 stalks celery, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 cup red wine
- 4 cups chicken stock
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 2 tablespoons butter
- 2 tablespoons Kimberly Cabernet vinegar
- Set oven at 350 degrees. In ovenproof pan, put coriander, cumin, fennel seeds and ground allspice. Place pan in oven for 4-5 minutes until spices are toasted and fragrant. Check often to prevent the spices from burning. Let cool and grind spices using either a grinder or a mortar and pestle. Re-set oven at 325 degrees.
- Season short ribs with salt, pepper and ground spice mixture. In a heavy braising pan, heat olive oil over high heat. Sear short ribs on both sides until golden brown. Remove ribs from pan onto plate and set aside.
- Add chopped onion, carrots, celery and garlic to pan and sauté over medium heat. Sauté until onions are translucent. Add red wine to pan, increase heat to high and reduce liquid by half.
- Add short ribs to pan and pour in enough chicken stock to cover. Add sage and rosemary. Place pan, uncovered, in oven for 2 ½ hours or until meat is falling off the bone. Remove from oven.
- In sauté pan, cook butter, vinegar and one cup liquid from the braising pan over high heat. Reduce by half to make sauce for ribs.
- To serve, set ribs and vegetables from braising pan on serving platter or individual plates. Pour sauce over ribs.
More about the chef behind this receipe:
Brad opened Roots Restaurant and Bar in Camas, Washington in 2003 to showcase the spectacular seasonal ingredients of the Pacific Northwest. Local products such as Puget Sound clams and mussels, Cascade beef, Ellensberg lamb, Walla Walla onions and Yakima Valley wines allow guests to sample a variety of regional foodstuffs.
From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland’s Wildwood Restaurant where he was first introduced to Kimberley Wine Vinegars. Brad uses Kimberley vinegar’s robust fruity flavor to enhance savory dishes like braised short ribs and local mussels.