Recipe: Beef Short Ribs with Black-Eyed Peas for a unique holiday meal

Every year, the Jasper Park Lodge hosts an incredible four-day feast and food festival. Thanks in large part to commodity sponsors such as beef, milk, chicken, pork, grains, and pulses, a community of foodies gather to learn from Food Network and Michelin Star chefs.

Make beef the star attraction of your holiday gatherings

This year a Jamaican-inspired beef dish was brought to the table by David Adjey, from the Food Network show Restaurant Makeover.

Serves 4

Ingredients

• 4 racks Alberta Beef short ribs, about 1 lb each
• course salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup corn oil
• 2 tbsp prepared jerk rub
• 1 large carrot, peeled and roughly chopped
• 2 ribs celery, peeled and roughly chopped
• 1 large onion, peeled and roughly chopped
• 6 Roma tomatoes, roughly chopped
• 2 tbsp blackstrap molasses
• 4 cups veal jus
• 1 bottle dark beer
• 1/2 cup sherry
• 2 bay leaves
• 1 recipe Black Eyed Peas

Instructions

• Preheat Oven to 325 degrees farenheit
• Season the short ribs with salt and pepper
• In a heavy-bottom saucepan over high heat sear the ribs in corn oil on all sides until evenly caramelized, about 5-6 minutes. Remove the ribs from the pot and coat with Jerk rub. Reserve at room temperature until needed.
• Return the pot to medium-low heat and sauté the carrot, celery, and onions until slightly caramelized and soft, about 5 minutes. Add the molasses, veal jus, beer, and sherry and bring to a boil. Add the seared ribs and bay leaves. Cover and transfer to the middle rack of the oven.
• Braise until the ribs are fork-tender and nearly falling off the bone, about 50 minutes.
• Remove from heat and cool completely in the braising liquid.
• Carefully remove the ribs and strain the liquid then discard the vegetables. Transfer the strained liquid back to the stove and reduce over low heat by half. ass it through a fine mesh strainer several times until the liquid is clear. Bring the tibs back to a simmer, about 3-4 minutes in the sauce, adjust seasoning if necessary and reserve.

This recipe was first published in Volume 3 Issue 4 of ABP Magazine (December 2023). Watch for more digital content from the magazine on ABP Daily.