Braised Short Ribs

Maine Maple Sunday was this weekend and it got me thinking about all of the fabulous things you can make with maple syrup.  This is one of my favorites, as are the Maple Scones in the previous post.  We've now got a collection of maple syrup from around the state and will be doing an in house tasting in the near future.  I'll post as soon as the results are in.

Braised Short Ribs
The crock pot is your friend when cooking these ribs.  The kitchen won’t get too hot and you can start it in the morning and have it for dinner without much fuss.  We had them with friends on a Friday night after work.  If you’d like to save this recipe for the fall, they are a great way to warm up the kitchen and the house when cooked in a stockpot!

Marinade:
1/2 cup peeled and sliced fresh ginger
8 cloves garlic
1/2 cup red wine
1/4 cup red wine vinegar
2 tablespoons coriander
1 tablespoon paprika
1 teaspoon cayenne
2 teaspoons ground dried ginger
1 1/2 teaspoon allspice
1 1/2 teaspoon fresh black pepper
1/4 cup canola oil
3/4 cup ketchup
1/4 cup pure maple syrup
2 tablespoons dried thyme
2 tablespoons salt
6 pounds beef short ribs, bone in
4 cups low-salt beef broth

Combine all marinade ingredients with the short ribs in a non reactive pan and cover for at least 24 hours and up to 1 week. 

When ready to prepare:
Crock-pot:  place the ribs, marinade juice and beef broth in a crock pot and cook on low heat for 8 hours or until tender. 

Stock Pot:  place the ribs, marinade juice and beef broth in an 8-quart or larger stock pot.  Simmer on medium-low heat until tender, 2 1/2 hours.

Au Jus:
Drain the juice from the either the crock-pot or stockpot.  Skim the fat off the top and reserve liquid.  Strain through a sieve and adjust for seasoning.  

Serves 6

Annie
Darn it, now I'm hungry!

© 2009 Anne Mahle