Water Buffalo Short Ribs

Recipe created by Chef Scott Yates

Ingredients

2-4 Water Buffalo Short Ribs

2 Cups Beef Stock

½ Cup BBQ sauce (your favorite one!)

¼ Cup Maple Syrup

2 Tbsp Tomato Paste

5 sprigs Fresh Thyme

4 sprigs Fresh Rosemary

1 Tbsp Kosher Salt

½ Tsp Fresh Ground Pepper

1 Cup Red Wine (Ontario Pinot Noir)

3 Carrots (chopped)

2 Medium Onions (chopped)

3 Stalks Celery (chopped)

1 Head of Garlic

Rub

¼ Cup Canola Oil

1 Tbsp Montreal Steak Spice

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Dried Thyme

1 Tbsp Kosher Salt

½ Tsp Ground Pepper

Directions

Serves 3-4 People (½ hr prep/ 4-6 hrs cook time)

1. Place the rub all over the meat. In a hot pan, sear off all sides of each rib until it has a nice caramelization or color to it.

2. Mix all liquids & seasonings (BBQ sauce, syrup, paste & wine together and whisk until smooth).

3. Place all veg (onion, carrots, celery, garlic) into a large crock pot, roasting pan or dutch oven

4. Lay the seared short ribs on top, with the bone resting on the veg, then add the fresh herbs around it. The liquid should just cover the ribs. If not, add a touch more stock or water.

5. Place the lid on so it seals or top it with foil.

6. Place in a 300F oven for 6-8 hours): or if it's an electric crock, start it on high for an hour then switch it to low for the rest of the time.

Pull the meat out after the allotted time and make sure it’s ready to fall off the bone. Strain the braising liquid and place it in a pot and back on the heat to simmer. Let it reduce for about half an hour, keeping the ribs aside, covered and warm. As the liquid is reducing, take a ladle and slowly skim the top of the sauce to remove any grease. It may take a few times. Then, mix 3 TBSP of each, Cornstarch and cold Water to make a little slurry. Add it to the simmering liquid and whisk. It will thicken the sauce.