Looking for a dish that’s rich, hearty, and full of bold flavor? Canadian-style short ribs are your answer. Cut across the bone (also known as “flanken-style”), these meaty ribs are perfect for slow braising, letting the marbled fat break down and turn into melt-in-your-mouth goodness.

Ingredients:

• 2–3 lbs Canadian-style short ribs (available fresh at Ruameats)

• Salt and pepper to taste

• 2 tbsp vegetable oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (or beef broth)

• 2 cups beef stock

• 2 sprigs fresh thyme

• 1 bay leaf

Instructions:

1. Season & Sear: Generously season the short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the ribs until browned on all sides, about 3–4 minutes per side. Remove and set aside.

2. Build the Flavor: In the same pot, sauté onions until golden. Add garlic and tomato paste, cooking for 1–2 minutes. Deglaze with wine, scraping up the flavorful bits.

3. Braise: Return the ribs to the pot. Add beef stock, thyme, and bay leaf. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise for 2.5 to 3 hours until the meat is tender and falls off the bone.

4. Serve: Skim fat from the surface and reduce the sauce if needed. Serve with mashed potatoes or crusty bread to soak up the rich gravy.