Chef Secrets: Braised Restaurant and Bar's Braised Short Ribs

Mar 16, 2016
Since Braised Restaurant and Bar opened its doors in the summer of 2014, it has become a favourite in Toronto's Leslieville neighbourhood. Not only is it a fantastic space, serving as a quasi-art gallery (paintings on loan from the MJG Gallery) but the food is consistently to die for. Their specialty: succulent, slow-cooked comfort food. And one of their top sellers: The braised short rib. If you're wondering, yes, it tastes as good as it looks.
Braised short rib

We convinced the chef to share his recipe, which is almost fool-proof and tastes absolutely delicious, but if you want to skip the kitchen, currently offers a three-course meal at 50%.

Braised Short Rib 

Yield 12 portions



13 pounds (5.9 kg) of AAA-grade short ribs – 4 bones, about 3 inches long

6 Tomatoes -- chopped

4 Spanish onions -- chopped

3 Individual stalks of celery -- chopped

2 Roasted carrots -- chopped

6 Cloves of garlic -- chopped

2 L of red wine

Salt and pepper

Beef stock approximately 4 litres


Cooking Steps:

  1. Season (salt & pepper) and sear the ribs on all sides. Pre-heat oven to 375°F (190°C).
  2. Sauté all of the vegetables in a braising pot or roasting pan.
  3. Deglaze (pour the wine into the pan and stir for 20 seconds on low heat).
  4. Add the ribs back into to the braising pot and cover with beef stock.
  5. Cover and bake in the oven at 375°F (190°C) for 3.5 hours or until done.
  6. Let rest for 45 min, remove from liquid, remove the bone and cool. Portion out and serve.
  7. Continue reducing the braising liquid until you have reached your desired taste and consistency.

Want to try other Braised delicacies? Check out the Travelzoo deal here.

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