Braised Chipotle/Anaheim Chili Beef Short Ribs Recipe

beef short rib 1

Last weekend we popped into Primal Cuts — the sustainably and often locally sourced butcher shop out on Lansdowne St.  We were on a mission to talk über-butcher (and all around good guy) George Madill into taking part in this year’s Downtown Culinary Tasting Tours (spoiler: he’ll be taking part and appearing regularly at Rare Grill House with chef, Brad Watt).

While we were there, Krista eyed some gorgeous looking beef short ribs and suggested that we buy some.

You could have knocked me over with a feather.

Meticulous Krista suggesting that I buy ribs when we already had a menu planned for the week?  I immediately started salivating as I pondered just how I was going to braise those meaty bad boys.

The question of what to do with the ribs began immediately.  We still had some diced tomatoes from last fall that we had canned.  There was garlic from our garden, onions from market…  As we rushed home, I started building flavour profiles in my head.

Turns out I didn’t have to rush.  By the time we got home, we realized that, due to previously made plans, I didn’t have time for a slow braise.  And into the freezer the ribs went.  It was a sad, sad moment.

Yesterday, though…  Yesterday I had plenty of time.  While Krista was out enjoying her final cross-country ski of the year, I grabbed a few more ribs from George, cranked up the rock and roll, and started cooking.

And this is what I came up with:

beef short rib sauced 1


Braised Chipotle/Anaheim Chili Beef Short Ribs

  • 1 1/2 tsp ground cumin
  • 2 tsp chili powder — a good chili powder
  • 1/2 tsp chipotle powder (optional)
  • 2 tsp ground coriander
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 meaty longish short ribs — a good 4 or 5 inches.
  • 2 1/2 tbsp olive oil
  • 8 cloves of minced garlic
  • 1 1/2 cups chopped onion
  • 2 1/2 cups chicken stock OR half chicken and half beef stock
  • 1 1/2 cups canned tomatoes roughly chopped
  • 1/3 cup fresh lime juice
  • 3 tablespoons chopped chipotle chilies
  • 3/4 cup mild green chili — such as Anaheim or poblano — roughly chopped.
1. Blend dry spices and rub into ribs — massage it in a bit so that the spices start to get absorbed.  Cover and let rest in the ‘fridge from anywhere between a couple of hours and overnight.
2. Heat oil in a dutch oven (or other oven-proof pot) over a medium/high burner and then brown ribs on all sides. Do them in a couple of batches to prevent overcrowding and to allow them to brown evenly.
3. Place ribs aside and add garlic and onion to the pot.  Reduce heat and cook until onions are soft, roughly 5 minutes.
4. Add stock, stir well, scraping the bottom of the pot.
5. Add remaining ingredients and ribs (meat side down on a single layer) and bring to a boil.
6. Place pot in a preheated 350 degree oven and cook until the ribs are tender — roughly an hour and a half.
7. Move pot to the stovetop and simmer uncovered until sauce is reduced by at half — more if you want a goopier rib — roughly 25 minutes.
8. Serve with tortilla chips — with the sauce drizzled overtop.
Ribs ~ Primal Cuts.  George sourced them from a farm in Middlesex County.
Onion ~ Beyers Farm (Peterborough Farmers Market)
Garlic ~ The Farm to Table gardens
Tomatoes ~The Farm to Table gardens
Stock ~ usually from our freezer, but this time puchased.
Chilis ~ We’ve run out of ours for the year, so bought some from my friends at the Firehouse Gourmet.  Chipotles in adobo sauce work wonderfully for this recipe.


Braised Chipotle/Anaheim Chili Beef Short Ribs

Look for the recipe tomorrow, but in the meantime, just savour pictures of these beef short ribs from Primal Cuts on Lansdowne Street.  Braised for a couple of hours, they fell off the bone with the first bite.

They were well worth the time — and deceptively easy prep — that it took to make them.

First, naked.  Beautiful browning:

beef short rib 1

And now, with the sauce they simmered in:

beef short rib sauced 1


Birkenstock Breakfast: Yoghurt and Apple Maple Granola

Awhile back, I gave step-by-step instructions for making yoghurt (click here). Yesterday I promised a maple syrup recipe.

So today, I’m going to offer up a great, home-crafted nutritional breakfast — one that may or may not go with Birkenstock sandals.

Maple syrup isn’t just for your pancakes. Don’t get me wrong, we had pancakes and maple syrup yesterday, but I’m also using our new maple syrup to flavour some yummy apple-maple granola.

Note: You can still find some good storage apples at market if you are up for drying your own (about 10 hours at 135 degrees if you have a food dehydrator).

This granola is a staple for me with my morning yoghurt. Feel free to modify to your tastes!

Apple Maple Granola

2 cups whole oats
1/3 cup slivered almonds
1/3 cup pumpkin seeds
1/3 cup raw sunflower seeds
2 tbsp flax seeds
1/3 cup apple cider
1/3 cup maple syrup
1 tbsp sunflower oil (or similar)
1 tsp ground cinnamon
1/2 tsp allspice
1 cup dried apple slices, coarsely chopped (these are not added until after the granola comes out of the oven)

Mix dry ingredients in a large bowl and set aside.

Combine wet ingredients and spices in a small saucepan. Heat mixture, stirring frequently, until it reaches a rolling boil that cannot be stirred down.

Remove from heat and add hot syrup to dry mixture. Stir until dry ingredients are well coated. Spread an even layer of the mixture on a baking sheet lined with parchment paper or foil. Bake at 300 degrees for 30 minutes. Turn after 15 minutes.

Mix in the dried apples, then spread to cool.



Almost a Sugar Bush: Maple Syrup Time is Here


‘Tis the season…

For maple syrup, that is.

We’ve had our first real taste of spring sunshine and temperatures in the past week or so, and the first crocus shoots have appeared in our front garden. Somehow, these things always leave me with a craving for pancakes…or french toast…sometimes waffles… Really, they are all just carriers for the real star of the season, fresh maple syrup.

Last Sunday, Donald and I woke up to another beautiful spring-like day and decided it was a good day to go find a sugar bush. I say “find” a sugar bush because we rarely go to the same place twice. There is no shortage of maple syrup producers in our area and all of them have something fun and unique to offer. After a quick internet search we discovered that the Warkworth Maple Fest was happening – not only pancakes,maple syrup, snow taffy, sleigh rides and the rest of the maple syrup experience at Sandy Flats Sugar Bush, but a celebration of the Warkworth downtown. We were sold – and 40 minutes later we were pulling into a very busy Warkworth.

Now, there is both an upside and downside to this story. The downside was that we never made it to Sandy Flats


Sugar bush, although we did try. We diligently stood in line for the shuttle bus that took people from downtown Warkworth to maple syrup bliss, but eventually realized, after multiple full busses passes us without stopping, that we were standing at the last of who knows how many bus stops. It reminded me of those good old days at Trent when the Trent express, bursting at the seams, drove by the PR bus stop without so much as slowing down…except his time I was one of the PR students looking helplessly at the bus as the early boarders smiled and waved. Luckily Sandy Flats is open again this weekend, so our chance (and yours) for a new sugar bush experience isn’t lost.

Now I did say there was an upside. The lovely town of Warkworth, and all of its Maple Fest events, definitely made the trip worth while. Neither Donald or I had spent much time in Warkworth, so we made lots of good finds. We did the requisite Maple Fest events – a tour through the juried art show, a peruse of the antique show/sale, and maybe even some petting of the llamas in the petting zoo.

Then we started our Tour de Warkworth in earnest.

We visited a great little bakery, Cara Mia, and the next door pottery and glassworks studio. Since we are both absolutely powerless against the smell of a bakery, we left with a couple of prosciutto and cheese filled pastries and a ginger molasses cookie.

As we continued our trip down the main street, we found ourselves perusing On the Side Catering and Food Shop (and noted that they had some interesting cooking classes). A bit further down the street we found ourselves at the very funky Cheeky Bee store, wandering amongst all things honey bee – all kinds of different flavours of honey, lovely bees wax candles, you name it. As a wanna-be bee keeper, this place was particularly close to my heart.

Our travels also took us into a fantastic artists co-op, the Supreme Bean coffee shop, and the Back Talk Cafe (the kind of place where you take the first open chair rather than wait for a free table and then order good old North American diner food – hot roast beef sandwiches on white bread, huge toasted westerns, grilled cheese, and luckily, all you can eat pancakes with Sandy Flats maple syrup!).

So, really, we may not have had the sugar bush experience we were intending, but what a great day of exploring the culinary and artisan treasures of a small town!

Really, that’s he definition of a good day for us lovcavore-geeks.

And there is always this weekend for our sugar bush adventure. According to, there are lots of maple syrup tasting and buying opportunities still to come. McLean Berry farm has their annual weekend festivities for the next three weeks, and Ganaraska forest will have their big maple syrup event next weekend. Not to mention the numerous farms selling their fresh syrup at the farm gate (see and at the Peterborough Farmers market.

We’ll have to plan this weekend’s events carefully.

See you at the sugar bush!


Check back later today for some syrup-inspired recipes.

Auction to Support Seasoned Spoon: Your Chance to Bid on a Farm to Table Culinary Tour and Other Great Products/Services


My good friends at the Seasoned Spoon are holding a fundraising auction to support their great community-based programs. Among the products and services to bid on? Wine-making kits, gardening packages, “date night” gift certificates, and much, much more.

You can also bid on one of our Farm to Table Downtown Culinary Tours. Join the fun by visiting their auction website.

The Seasoned Spoon is a non-profit, vegetarian, cooperative café located in Champlain College at Trent University. As well as serving delicious, affordable, local, and organic food, they also provide a number of educational initiatives through volunteer opportunities, workshops, speakers and conferences. The Spoon cooperative has over 400 members, most of whom are staff and students of Trent University.