MOLLY STEVENS’ SHORT RIBS BRAISED
IN PORTER ALE WITH MAPLE-ROSEMARY GLAZE

Prep Time: 3 Hours
Yields: 6 Servings

Comment:
Ale-braised short ribs are thoroughly satisfying on their own, but finishing them with a rosemary-infused maple glaze makes them special enough for even your best company. To make things easy, they can be made ahead and briefly reheated and glazed under the broiler just before serving. Their flavor actually improves as they sit for a day or two in the refrigerator.

Ingredients for Braise:
3½-4 pounds bone-in short ribs
coarse salt and ground black pepper to taste
2 tbsps extra-virgin olive oil
2 large onions, ½-inch sliced
1 carrot, ½-inch chopped
1½ cups porter ale, or more if needed
¾ cup beef stock
1 sprig rosemary
1 large or 2 small bay leaves   

Method for Braise:
Pre-heat oven to 300°F. Season ribs with salt and pepper. Pour oil into a Dutch oven or other heavy braising pot wide enough to accommodate all ribs in a single layer. Brown ribs on all sides, about 4 minutes per side. Transfer seared ribs to a platter then set aside. Pour off and discard all but 1 tablespoon fat from pot. Return pot to medium-high heat, add onions and carrot then season with salt and pepper. Sauté 5 minutes or until vegetables start to brown and soften, stirring frequently. Add ale and bring mixture to a full boil for 2 minutes, stirring often. Pour in stock, bring back to a boil then reduce heat to a simmer. Return ribs to pot along with any juices released as they rested. Tuck rosemary sprig and bay leaves in between ribs. Cover pot, place in oven then braise at a gentle simmer until fork tender, about 2½ hours. Turn ribs with tongs every 40-45 minutes and check to make sure that liquid isn’t simmering too aggressively. Adjust oven temperature as needed. When ribs are fork tender, place gently on a platter along with vegetables. Pour some of the braising liquid around ribs and vegetables. Brush maple-rosemary glaze on top of short ribs and serve immediately. 

Ingredients for Glaze:
3 tbsps pure maple syrup
2 sprigs rosemary
1 tbsp prepared horseradish, strained

Method for Glaze:
While ribs are braising, combine maple syrup and rosemary sprigs in a small saucepan. Heat to a gentle boil over medium heat. Remove from heat, cover and set aside to infuse for 1 hour. The glaze can be made up to a few days ahead and refrigerated. When ready to serve, heat broiler on high. Warm refrigerated glaze slightly until it’s pourable. Remove rosemary sprigs, lightly running your fingers down the length of sprigs to reserve every drop of glaze. Add horseradish and stir into glaze.