Braised Short Ribs with Maple Rosemary Glaze
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Tender, fall-apart short ribs braised in red wine with onions, carrots, and herbs, then finished with a glossy maple rosemary glaze. Comforting, deeply flavorful, and perfect served over mashed sweet potatoes.
(adapted from All About Braising by Molly Stevens)
Every fall, I feel a little spark of energy in the kitchen — like I want to slow down, cook something special, and really enjoy the process. This recipe came from one of my favorite cookbooks, All About Braising by Molly Stevens. It’s the book that taught me the basics of braising — how to build layers of flavor and turn simple ingredients into something incredible.
The other night, I pulled it out and made these red wine–braised short ribs. It’s the kind of dish that fills your kitchen with cozy, savory smells and makes dinner feel like an occasion — even if it’s just a weeknight.
These short ribs feel special but don’t require much effort — most of the time, they’re just in the oven doing their thing. The combination of red wine, rosemary, and maple syrup makes them deeply savory with just a hint of sweetness. It’s one of those meals that reminds me why I love slow cooking: simple ingredients, layered flavor, and a little time turning into something worth gathering around the table for.
How To Make These Braised Short Ribs
This meal starts with a simple sear — the step that builds all that deep, savory flavor. After browning the short ribs, you’ll sauté onions and carrots right in the same pot, then deglaze with red wine and add a little broth. Everything goes into the oven to braise low and slow until the meat is tender enough to pull apart with a fork.
Before serving, the ribs get brushed with a maple rosemary glaze and broiled just long enough to caramelize on top. The glaze adds a touch of sweetness that balances the richness of the meat and sauce. I like to serve them over mashed sweet potatoes, which soak up all that flavorful wine sauce and make it a complete, cozy fall meal.
Tools Needed
This meal cooks up beautifully in my 7 qt dutch oven. I also broiled the ribs in a my little Typur toaster oven, which has been an handy addition to my kitchen to get tasks done quickly. However, your oven and any good solid heavy cast iron will do the trick!
Maple-Glazed Braised Short Ribs
Ingredients
Equipment
Method
- Salt the short ribs generously the night before and refrigerate. This simple step adds a ton of flavor. I like to place them on a wire rack over a sheet pan so the meat can dry out.
- Preheat oven to 300°F. Pat the ribs dry with paper towels. Heat oil in a heavy Dutch oven and sear the ribs on all sides until browned. Don’t crowd the pan — good color means good flavor. Do this in batches.
- Remove ribs and place on a plate.
- In the same pot, sauté the onions and carrots until softened and golden, about 8–10 minutes.
- Pour in red wine, scraping up all the brown bits. Let it simmer for 5 minutes, then add broth and 1/2 tsp salt and pepper to taste. Nestle the ribs back in, along with the juices from the plate. Make sure the liquid comes about one-third of the way up the ribs. Add rosemary and bay leaves.
- Press a piece of parchment down over the ribs, cover with the lid, and transfer to the oven. Cook for about 2½ hours, flipping once halfway through, until the meat is fork-tender. Be sure to check after the first 30 minutes and make sure the liquid isn't boiling, if so, reduce the heat.
- While the ribs cook, warm maple syrup with a sprig of rosemary for 5 minutes. Remove the rosemary.
- When the ribs are done, uncover and brush them with the glaze. Broil for 3–5 minutes until glossy and caramelized on top.
- Spoon over mashed sweet potatoes and drizzle with some of the braising liquid.
