One of my favorite cuts of meat is short ribs, especially when braised. I've braised this cut with beer and wine, but when I saw this recipe using maple syrup, I knew I had to give it a try. It also went along with our Regional Thanksgiving menu as it represents the state of Vermont, known for its maple syrup. The ribs come out so tender and flavorful, really capturing the flavors of fall.
recipe adapted from Paul Evans Caterers
Pre-heat oven to 375*F
2 tablespoons butter
2 tablespoons olive oil
2-3 lbs beef short rib
1 large onion, chopped
1 lb baby carrots
5 sticks of celery, chopped
2 cloves garlic, crushed
salt & pepper to taste
1 1/2 cups beef broth or stock
1/4 cup pure maple syrup
Season short rib with salt and pepper on both sides.
Heat the olive oil and butter in a dutch oven over medium heat. When oil is hot, lay the rib (meat side down) in the pan let it sear for two - three minutes. Remove it from the pot and place on paper towel.
To the pot, add the onions and cook until lightly brown. Add the remaining vegetables and garlic and season with salt and pepper.
Add the beef stock to the pot and place the browned ribs into the pot. Pour in the maple syrup over the ribs.
Cover the pot with parchment paper and then place the lid on the pot. Place the pot into the preheated oven and braise for about 2 2/12 hours until the ribs are tender.