Print page
Add to favorites
Maple Braised Short
Ribs
Short rib (from butcher uncut
bones still on)
1
Carrots (cut oblique)
8
Pearl onions (peeled)
1/3 pound
Celery (cut diagonal)
5 sticks
Beef Stock
24 ounce (1 pint and a half)
Maple syrup 1/4cup
Butter
2tbls.
Olive Oil
2tbls.
Salt and Pepper
To Taste
Garlic
2Clove Crushed
1-Pre-heat oven to 375*F
2-Season short rib with salt and pepper on both sides.
3- heat 2tbls olive oil in braising pan over medium heat.
4- When oil is hot (will start to smoke) , lay rib -meat
side down in pan let sear for two minutes and add 2tbls
butter-let sear for another minute and take out of pan and
place on paper towel.
5-With fat still in pan add onions and let cook till lightly
brown, then add all vegetables-season with salt and pepper.
6- Add 2 crushed garlic cloves and all beef stock.
7-Return rib to pan(seared side up),and coat with maple
syrup.
8-Cover contents of pot
with parchment paper and then place lid on pan.
9- Braise till rib is tender when a knife runs through with
no resistance (about 21/2 hours).
[ Bell Pepper Gazpacho ] [ Hazelnut Tiramisu Parfaits ] [ Maple Braised Short Ribs ] [ Seared Red And Black Peppercorn Tuna ] [ Summer Lemon Tart ] [ Wild Mushroom Polenta ] [ Warm Winter Artichoke Salad ] [ Triple Chocolate Brownies ]
