BBQ-glazed Short Rib


Try this finger-lickin’ good barbecue recipe that will surely be the star of your next outdoor party.

Preparation time: 10 minutes
Cooking time: 1 hour
Serves 10

30 mL vegetable oil
1 1⁄2 kilos short rib
1 piece carrot, medium-sized
1 piece brown onion
1 stalk celery
4 cloves garlic
1 bunch thyme
350 mL red wine
600 mL beef stock
600 mL chicken stock
100 mL barbecue sauce

1. In a medium-sized pot, place vegetable oil on high heat. Caramelize the short ribs, then caramelized the carrots, onion, and celery.
2. Add garlic and thyme, then deglaze the pan with red wine and reduce by half. Add the beef stock and chicken stock. Bring to a boil and braise overnight for 8 hours at 82°C degrees.
3. Take the short rib out, and reduce the sauce until it thickens. Add the barbecue sauce.
4. In a plate, place the short rib and glaze with barbecue sauce.

Recipe by Nathan Griffin of the Raging Bull Chophouse & Bar
Photography by Karlo Cadang
Special thanks to Enah Baba

This recipe was originally published in the February-March 2018 issue of Breakfast Magazine.