One of the joys of cold weather cooking is using a heavy hand with dark, sweet and deeply flavorful ingredients like bourbon and maple syrup. We borrowed this maple-braised short rib recipe from chef and maple syrup expert Jacob Griffin of Dutchess County, NY’s Madava Farms, where Crown Maple syrup is made. Frequently referred to as the purest maple syrup available, this is what you want to slow-cook your short ribs in.
Chef Griffin suggests you serve this dish over jasmine rice and with lightly sautéed bitter greens or bok choy.
- 10 beef short ribs (about 1 1/2 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons fresh ground pepper
- 4 tablespoons vegetable oil
- 1 medium onion, large dice
- 1 large carrot, large dice
- 1 large celery stick, large dice
- 4 cremini mushrooms, large dice
- 4 tablespoons tomato paste
- 3 ounces dry red wine
- 2 ounces bourbon
- 4 cups veal or beef stock
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 cup Crown Maple Extra Dark
- 1/4 cup bourbon
- Rub salt and pepper evenly over short ribs. Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot.
- Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender.
- Add tomato paste and cook for 1-2 minutes until a sweet aroma develops.
- Add wine and bourbon and cook until liquid has reduced by half. Add the veal stock, place the ribs back in and bring back to a simmer.
- Cover pot with lid and place in a 275°F oven. Cook for 1 hour, then carefully add bay leaves and thyme.
- Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat. Remove short ribs rom the pot
- Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens. Taste glaze and add seasoning as needed.
- Pour maple glaze over the hot short ribs and serve immediately.
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