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
- Preheat oven to 300
- Bring the short ribs to room temperature and rub them with salt and 2 Tbsp olive oil.
- In a large Dutch oven, sear the short ribs until they are golden brown.
- Set the ribs aside and add in the remaining oil, onions and garlic and lower the heat to medium. Sauté for 5 minutes.
- Add in the ginger, celery, maple syrup, soy sauce, mustard and beer and stir well to combine.
- 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.
- Enjoy with noodles, rice, polenta, mashed potatoes, beans, or whatever you’re into!