Oro Restaurant, 45 Elm Street, Toronto, Ontario
Telephone 416 597 0155
Balsamic Braised Beef Short Ribs
10 lbs boneless beef short ribs (pat dried)
8 L balsamic vinegar
20 gloves garlic chopped
.5 cup dried serrano chillies
.5 bunch thyme
15 L Veal stock
2 Large Spanish onions
1.5 lbs. crushed garlic
.5 bunch celery
1 large carrot
4 roma tomatoes
In a deep hotel pan place short ribs and rub the dried serrano chillies,
chopped garlic, the thyme sprigs and pour balsamic vinegar half way up the
Let them marinate for 2 days, rotating them after day one.
Once the ribs are fully marinated remove from the pan, season heavily with
kosher salt and black pepper and sear in a medium hot pan. If the pan is
hot the balsamic with burn. Take the remainder of the balsamic vinegar
the marinating and the rest of the vinegar that was not used and reduce it
by half. In a large roasting pan saute spanish onions, crushed garlic,
parsnips, celery, and carrots. Once the vegetable is cooked ou,t season with
kosher salt, add in the roma tomatoes and deglaze with the reduced
Place the ribs on top of the vegetables and vinegar and cover with veal stock.
Cook for 3.5- 4.5 hours until very tender. Once cooked let cool in the
liquid, then remove and portion 6 oz pieces. Puree the vegetable with the
braising liquid and strain. Put the portioned meat back in the liquid
ready to serve.
2 Liters ketchup Sache
1 large spanish bruniose
10 cloves chopped garlic 4 bay leaves
2 liters of balsamic vinegar reduced to 1 liter 4 star anise
1 thai chili 6 pc. all spice whole
1/4 piece of nutmeg grated
1 tsp ground clove
1 heaping tsp cinnamon
In a large sauce pan saute the spanish onion and garlic until cook. Add
Thai chili cook out then add the ketchup, the rest of the spices and the
sache. Season with kosher salt and course ground black pepper. Add the
reduced balsamic and simmer for 1 hour. Adjust seasoning and cool.
Heat the ribs up in the braising liquid. Once heated through remove from
liquid and generously brush with the balsamic BBQ sauce and place in a 450
degree oven for 5 minutes or until sauce is baked on, then serve.
Why I like Sheridan,
Sheridan always tailors my orders to my specifications and works with me
to make sure my products are the best quality and priced fairly.
Mike Crockford hails from Markham Ontario, via Scarborough. Mike started his culinary career while a student at George Brown Culinary School. Mike sharpened his skills upon graduating and entered North 44, under the tutelage of Mark McEwen, where he worked relentlessly for 7 years, becoming Sous Chef.
Mike paired his enjoyment of golf while working at Angus Glen Golf Course
As an outdoor enthusiast, fisher and hunter, Mike enjoys using fish, game, and meat from Ontario. Keeping it local is very important to him on several levels.
During the past year, Mike has been at the helm of ORO’s kitchen. As Executive Chef, Mike and his team receive high praise from regular and new customers each day. He is the Chef but always refers to himself as a “cook at heart”.