When it comes to braising, Chef Alex Sang-Ho Kwon of SOT in Calgary says it’s important to sear the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money. “Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and jui

Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says Chef Francis Martinez of Calgary's Fine Print. This enhances presentation and gives the dish a fresh, vibrant touch. “Calgary winters can be very cold, so this hearty dish is perfect for warming up!”

Read more about Chef Rob Filipchuk here.

Remember when we couldn’t wait to get to Friday? It was the end of the work week, something to look forward to, and a chance to blow off...

Our September issue regularly focuses on harvest and seasonal dishes, but as this is a year unlike any other, we reached out to...

This recipe first appeared in Chef's Tips in the Jan / Feb 2015 issue of Culinaire Magazine courtesy Chef Mathieu Paré.