Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze
- 3 ½ to 4 pounds meaty bone-in short ribs
- Coarse salt
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions (about 1 pound total), sliced about ½ inch thick
- 1 carrot, chopped into ½ inch pieces
- 1 ½ cups porter ale, or more if needed
- ¾ cup beef, veal, or chicken stock, homemade, or store-bought, or water
- One 3- to 4-inch leafy fresh rosemary sprig
- 1 large or 2 small bay leaves
- 3 tablespoons pure maple syrup
- Two 3- to 4- inch leaf fresh rosemary sprigs
- 1 tablespoon prepared horseradish
- Produce
- 3- to 4- inch leaf fresh rosemary, leaf fresh sprigs (2)
- 3- to 4-inch leafy fresh rosemary, sprig (1)
- Carrot (1)
- Large or 2 small bay leaves (1)
- Yellow onions, large (2)
- Meat
- Beef (3/4 cup)
- Meaty bone-in short ribs (3 1/2 pounds)
- Condiments
- Horseradish, prepared (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Maple syrup, pure (3 tablespoons)
- Olive oil, extra virgin (2 tablespoons)
- Salt, Coarse (1)
- Beer, Wine & Liquor
- Porter ale (1 1/2 cups)
Preparation
Read recipe preparation on cookstr.com
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Published August 21, 2012 (6 months ago).
56 people saved this recipe.
