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Print this recipe Braised Cascade Farms Short Ribs Serves 4

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • 1 teaspoon fennel seed
  • ½ teaspoon allspice, ground
  • 8 2-inch thick Cascade natural short ribs (2 per person)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 cup red wine
  • 4 cups chicken stock
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 2 tablespoons butter
  • 2 tablespoons Kimberly Cabernet vinegar
  1. Set oven at 350 degrees. In ovenproof pan, put coriander, cumin, fennel seeds and ground allspice. Place pan in oven for 4-5 minutes until spices are toasted and fragrant. Check often to prevent the spices from burning. Let cool and grind spices using either a grinder or a mortar and pestle. Re-set oven at 325 degrees.
  2. Season short ribs with salt, pepper and ground spice mixture. In a heavy braising pan, heat olive oil over high heat. Sear short ribs on both sides until golden brown. Remove ribs from pan onto plate and set aside.
  3. Add chopped onion, carrots, celery and garlic to pan and sauté over medium heat. Sauté until onions are translucent. Add red wine to pan, increase heat to high and reduce liquid by half.
  4. Add short ribs to pan and pour in enough chicken stock to cover. Add sage and rosemary. Place pan, uncovered, in oven for 2 ½ hours or until meat is falling off the bone. Remove from oven.
  5. In sauté pan, cook butter, vinegar and one cup liquid from the braising pan over high heat. Reduce by half to make sauce for ribs.
  6. To serve, set ribs and vegetables from braising pan on serving platter or individual plates. Pour sauce over ribs.
Recipe courtesy of Brad Root, Roots Restaurant and Barback to top