Braised Short Ribs with Maple Syrup and Soy Sauce Print Recipe Back to Website

Adapted from a Peter Berley recipe for baked beans
by Molly Campbell and Gracie Schatz

The first time I ever ate short ribs, this is how they were cooked. My housemate Molly made them for us on a cold winter night and the sweet, meaty smells wafted through the house. I will never forget this experience and have recreated the recipe many times. If you are new to slow cooking meats, this is a great place to start. You will make some friends for life with this recipe.

  • 2 lbs. thick cut beef short ribs 
  • 1 Tbsp salt 
  • 1 large yellow onion, peeled and diced
  • 1 carrot, cut into quarters, 
  • 1 celery rib, cut into ½” thick slices
  • 3 cloves garlic, peeled and diced
  • 2” piece of ginger, peeled and finely grated 
  • ¼ cup maple syrup 
  • ¼ cup soy sauce 
  • 1 cup dark beer, stout or porter 
  • 1 Tbsp Dijon mustard 
  • ¼ cup olive oil 
  • Salt and pepper to taste 
  1. Preheat oven to 300
  2. Bring the short ribs to room temperature and rub them with salt and 2 Tbsp olive oil. 
  3. In a large Dutch oven, sear the short ribs until they are golden brown.
  4. Set the ribs aside and add in the remaining oil, onions and garlic and lower the heat to medium. Sauté for 5 minutes. 
  5. Add in the ginger, celery, maple syrup, soy sauce, mustard and beer and stir well to combine. 
  6. Add in the short ribs, cover and transfer to the oven for 4-5 hours, until the meat pulls off of the bone easily with a fork. 
  7. Enjoy with noodles, rice, polenta, mashed potatoes, beans, or whatever you’re into!