Maple Braised Beef Short Ribs

Description:

This is one of my favorite dishes. I took the classic version of this dish and introduced hot cherry peppers and fresh ginger to balance the sugars of the maple syrup. It is also the perfect dish for entertaining because you can prepare it, place it in the oven, and not have to do too much after your guests arrive.

Ingredients:

12 beef short ribs cut in 1"-2" lengths
1 carrot, chopped
1 onion, chopped
2 stalks celery, chopped
5 garlic cloves, minced
1/4 cup ginger, grated
8 hot cherry peppers, diced
6 strips of apple wood smoked bacon
2 teaspoons of fresh thyme
3 fresh bay leaves
1 teaspoon black peppercorns
1 teaspoon wild coriander seeds
2 cups red wine
3/4 cups pure maple syrup
1/2 gallon veal or chicken stock (enough to cover)
1 cup flour
Paprika
Garlic powder
Salt & pepper

Instructions:

At least 1 hour before cooking, hand rub short ribs with paprika, garlic powder, salt and pepper. Set aside at room temperature.

When you are ready to prepare, dust short ribs with light coating of flour.

Pre-heat oven to 250 degrees.

Saute bacon in skillet over high heat until all of the grease is extracted from the bacon. Remove bacon and store. Use the hot bacon grease to braise beef for about 4 minutes on each side. Remove Ribs and set aside.

In the same grease, brown the onions, garlic, celery, and carrots for approximately 5 min. Then add cherry peppers, ginger, thyme, bay leaf, peppercorns, and coriander seeds. Cook for 3-5 minutes more.

Deglaze vegetable mixture with red wine and cook until wine is reduced (about 3 minutes).

Pour vegetable mix into a heavy, deep pan (Dutch oven) with a lid, spreading mix to cover bottom of the pan. Then set the short ribs on top of the vegetable mix with the bones facing up.

Drizzle maple syrup over short ribs; then add meat stock until the liquid is barely below the top of the short ribs. Place lid on the pan.

Bake in oven at 250 degrees for 4 hours, then raise the oven temperature to 300 degrees and cook for 1-2 hours more. Meat is ready when it is tender and falling off the bone.

Remove short ribs and trim if necessary. Place on an oven-ready service platter and tent with aluminum foil. Turn oven off and place platter in oven to keep short ribs warm.

Place pan with vegetable mix still in place over hot flame. Using a large spoon, skim off any excess grease; then reduce remaining liquid until slightly thickened (approximately 10-15 minutes).

Serve short ribs on plate and cover with sauce.