Maple-Braised Beef Short Ribs
Author's Notes: Falling off the bone and tender, these maple-braised short ribs are marinated in a sauce containing our October featured flavor Vermont Maple Dark Balsamic. This fall dish is the perfect balance of sweet and savory.
Maple-Braised Beef Short Ribs Print Recipe
Serves 6 • Ready in 3hr
- 5 Lbs. bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 3 Tbsp. LeRoux Koroneiki Extra Virgin Olive Oil
- 3 Medium onions, chopped
- 3 Medium carrots, peeled, chopped
- 2 Celery stalks, chopped
- 3 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 2 Cups dry red wine (preferably Cabernet Sauvignon)
- 1/4 Cup LeRoux Vermont Maple Dark Balsamic
- 10 Sprigs flat-leaf parsley
- 8 Sprigs thyme
- 4 Sprigs oregano
- 2 Sprigs rosemary
- 2 Fresh or dried bay leaves
- 1 Head of garlic, halved crosswise
- 2 Cups beef stock
- Preheat oven to 350° F. Season short ribs with salt and pepper. Heat oil in a Dutch oven (we suggest a Staub 3.75qt Essential Oven) over medium-high. Working in 2 batches, brown short ribs on all sides. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red. Stir in wine and maple balsamic, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs for 2–2½ hours or until tender. Transfer short ribs to a platter. Strain sauce from pot using a fat separator. Season sauce to taste with salt and pepper and pour over ribs and a side dish such as, mashed potatoes. We suggest allowing short ribs to sit overnight to bring out even more of the flavor before serving.