April 3, 2017
This simple but delicious short rib recipe is from Matt Robertson, Executive Chef at Montecito in Toronto, Ontario.
1Place half the amount of canola oil in a 7 Quart Staub Round Cocotte. Heat the cocotte over high heat until the oil begins to smoke. Add beef to the cocotte and sear all over, removing from cocotte when golden.
2Discard the oil, wipe out the hot cocotte with a paper towel (be careful!) and add the remaining fresh canola oil to the now warm cocotte.
3Place onion and carrot in the cocotte and sauté over medium heat. Allow to lightly colour. Add remaining ingredients and stir well. As soon as the mixture begins to boil, return beef to the cocotte and reduce the heat to a gentle simmer. Cover the lid and cook until tender, about 2 hours. Gently remove been to a warm Staub serving vessel of your choice and keep warm in low oven.
4Remove and discard the vegetables from the mixture in the cocotte, but keep remaining liquid. Reduce liquid over low heat to a thick glaze and spoon over the warm beef and serve immediately. Decorate with basil, chervil, sliced child, sliced cherry tomatoes and pickled onions if desired.
This recipe is perfect for a Staub Cocotte, available in a range of colours and sizes at The Compleat Cook!