Dark & Roasted from page 57
3. Remove ribs from marinade and pat dry. Season generously with salt and pepper and reserve marinade. 4. Preheat a Dutch oven or a heavy, ovenproof pan with a tight-fitting lid over medium-high heat. Add vegetable oil and sear short ribs on all sides until deeply browned. Set aside. 5. In same pan, sauté diced onions until lightly browned, about 2 minutes. Stir in flour and cook for 1 more minute. Pour in reserved marinade and remaining 1 cup (250 ml) beef stock and, while stirring, bring to a simmer. 6. Return short ribs to pan, cover and transfer to oven. Cook for about 2 hours, or until meat starts to become tender but is not yet falling off bone. Add carrots and continue cooking for another 30 to 60 minutes, until both ribs and carrots are fork-tender and bones can slide out easily. 7. Transfer ribs and carrots to a tray or plate and cover with foil to keep warm. 8. Place pan on stovetop over medium heat. Reduce braising liquid until it lightly coats back of a spoon. Stir in hoisin sauce and adjust seasoning to taste. Return ribs to pan to glaze. 9. Serve straight from pan or transfer to a serving dish. Garnish with thinly sliced white onions. Serve over rice noodles, mashed potatoes or steamed rice along with bean sprouts, basil, cilantro and sliced peppers on side.
Pho-Spiced Red Wine Braised Short Ribs Serves 4
Pairs With Pirramimma White Label Petit Verdot $29.99 Australia 608216
Pair and Make With Road 13 Honest John’s Red $23.99 BC VQA 290684
2 cups (500 ml) red wine 2 cups (500 ml) beef stock, divided ¼ cup (60 ml) low-sodium soy sauce 4 whole black cardamom pods 4 whole cloves 4 cloves garlic, lightly crushed 3 whole star anise 2 × 3-in (7.5 cm) sticks cinnamon 2 fresh or dried bay leaves
Black Garlic Cauliflower Gratin Serves 2 to 3 as a main dish or 4 to 6 as a side
2-in (5 cm) piece fresh ginger, lightly charred on a grill or over open flame, then halved lengthwise (charring optional but recommended) 4 × 10 to 14 oz (280 to 400 g) bone-in short ribs salt and coarsely ground black pepper, to taste 3 tbsp (45 ml) vegetable oil 1 white onion, cut into ¼-in (0.6 cm) dice ¼ cup (60 ml) all-purpose flour 3 medium carrots, cut diagonally into 1½-in (4 cm) pieces ⅓ cup (80 ml) hoisin sauce, plus more to taste thinly sliced white onions, for garnish rice noodles, mashed potatoes or steamed rice, to serve bean sprouts, to serve fresh basil leaves, to serve fresh cilantro sprigs, to serve sliced jalapeños or serrano peppers, to serve 1. In a medium bowl or container, combine red wine, 1 cup (250 ml) beef stock, soy sauce, cardamon, cloves, garlic, star anise, cinnamon, bay leaves and ginger. Mix well. Add short ribs and toss to coat. Cover and refrigerate for 4 to 6 hours. 2. Preheat oven to 300 F (150 F) and set oven rack to middle or lower position to accommodate a Dutch oven, if using.
Pairs With Berton Alfresco Fiano $21.99 Australia 708558
Pair and Make With Saintly The Good Sauvignon Blanc 2024 Limited Release $19.99 CIBC 365630 1 large head cauliflower (about 2½ lbs/1.1 kg), cut into florets about 1-in (2.5 cm) across
1 tbsp (15 ml) neutral-flavoured oil with high smoke point (such as peanut or grapeseed) 2 tbsp (30 ml) low-sodium soy sauce 2 tbsp (30 ml) mirin
Black Garlic Béchamel, make ahead, recipe follows Brown Butter Sage Crumb, make ahead, recipe follows steamed rice, to serve (optional) 1. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11-in (2 L) baking dish. 2. Place cauliflower florets in a large mixing bowl and drizzle with oil. Toss well to coat.
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