Garlic elk short ribs in sour cherry sauce

By Chef David Wolfman
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
4
TOTAL TIME

Ingredients

  • 1.5 kilograms bone-in elk short ribs
  • 1 tablespoon kosher salt, divided (or sea salt)
  • 1/2 teaspoon ground black pepper, divided
  • 1/4 cup pure olive oil, divided
  • 2 cups chopped carrot
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 dried bay leaves 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 5 teaspoons sliced garlic
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 cups red wine
  • 3 sprigs flat-leaf parsley, chopped
  • 4 cups store-bought unsalted beef stock
  • 1 cup canned sour cherries, with juice
  • Chopped fresh parsley, for garnish (optional)

Directions

  1. Preheat oven to 350F (175C).
  2. Season ribs with half of the salt and pepper.
  3. Heat a Dutch oven over very low heat for ten minutes. Add two tablespoons of the oil. Raise the heat to medium-high and brown the ribs in two batches, adding another tablespoon of oil as needed. Transfer the ribs to a large bowl.
  4. Add the rest of the oil to the Dutch oven and cook the carrot, onion and celery for four minutes. Add the bay leaves, oregano, rosemary and garlic, and cook for two minutes.
  5. Dust the pot with the flour and mix well, cook for two minutes. Add the tomato paste and cook for two more minutes.
  6. Add the red wine and parsley, and mix well using a whisk.
  7. Heat the stock in a microwave or on the stovetop almost to the boiling point. Add the stock, all of the cherry juice and half of the sour cherries, and the remaining salt and pepper (save the other half of the cherries to garnish the dish). Bring mixture to a simmer.
  8. Return the reserved ribs to the pot. Cover and bake ribs at 350F (175C) for two hours, stirring periodically.
  9. Once the meat is fork tender, check that it has reached 165F (75C). Remove the ribs from the sauce and place them in a serving dish. Keep warm.
  10. Strain the sauce into a clean pot and let reduce over medium heat until it thickens (about five to ten minutes).
  11. Serve ribs with sauce and reserved sour cherries sprinkled on top, and parsley, if using.

WATCH

The Social Daily at 1pm ET on CTV

Bell Media Lifestyle Specialty Terms of Use Privacy Policy