For the Love of...: ...Confit Beef Short Ribs

Beef short ribs are one of our favourite cuts of meat to braise. While making some duck confit a while ago, the idea of cooking beef short ribs in the same fashion came to mind. The result was some of the most tender and moist short ribs we have ever had either at home or in a restaurant. This is a must try recipe for any short rib lover.

Ingredients:
- Beef short ribs
- Vegetable oil
- Olive oil
- 1 head of peeled garlic cloves
- Dried rosemary (fresh if you have it)
- Salt, pepper and sugar

Method:
1. Generously sprinkle salt, sugar and pepper over each surface of the short rib and let sit in the refridgerator overnight

2. Rinse the short ribs in cold water, pat dry and place into a large oven proof pot in a single layer

3. Pour the vegetable and olive oil in a 1:1 ratio over the meat until the surface of the meat is submerged by at least 1 inch of oil. Sprinkle over 1 tbsp of dried rosemary and add the garlic cloves

4. Bake in an oven set to 220 degrees f for 7-8 hours or until the meat is tender

5. Remove the meat and garlic from the oil and place into an oven proof dish. Turn the oven temperature up to 375 degrees F and back for an additional 15-20 minutes until the meat is brown.

Serve and enjoy!