Maple-Braised Short Ribs

I originally developed this recipe after visiting Burton’s Maplewood Farm in Indiana for Feast TV, a regional show I produced when I was the publisher of Feast Magazine. I’d never seen how maple syrup was made — and once the incredible volume of sap required to make just one bottle of syrup, I never looked at pure maple syrup in the same way again (kind of like learning what bees go through to make honey!) When choosing maple syrup, pay attention to the color — I always buy dark maple syrup because I prefer the deep flavor.

Recipe by Catherine Neville

Yield 6 to 8 servings

  • 4  to 5 lbs. beef short ribs

  • 2 Tbsp grapeseed oil

  • salt and freshly ground black pepper

  • 3 Tbsp tomato paste

  • 2 cups pearl onions

  • 2 carrots, chopped

  • 2 cups red wine

  • 2 cups beef stock

  • 1 head garlic cloves

  • 2 bay leaves

  • 1 sprig fresh rosemary

  • 1 Tbsp hot sauce

  • 2 Tbsp butter

  • 1/4 cup maple syrup

  • chopped parsley

| Preparation | Preheat oven to 350.

Pat the ribs dry and then season generously with salt and pepper. Heat a large Dutch oven on medium-high heat and add 2 tablespoons oil. Sear ribs on all sides until a brown crust forms and then transfer ribs to plate.

Add pearl onions and carrots and sauté for a few minutes, then add wine, beef broth, garlic cloves, bay leaves and rosemary and bring to a simmer. Add the ribs, put the lid on the pot and place in the oven. After 45 minutes turn ribs, then cook for another 45 minutes until the meat is very tender. Remove the ribs from the braising liquid, skim fat off the top and then strain to remove vegetables and herbs. Place the braising liquid over medium heat and bring to a simmer to reduce by half, then add the veggies back to the pot. Stir in maple syrup and add hot sauce, then remove from heat and stir in the butter to finish.

Serve the ribs topped with the sauce, sprinkled with parsley. 

Catherine Neville