Maple-Glazed Braised Short Ribs
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.
Equipment
- 1 Enameled Cast Iron Dutch Oven w/Lid
Ingredients
For the braise:
- 3 lbs boneless beef short ribs
- 1 tbsp kosher salt for seasoning overnight
- 2 Tbsp olive oil or butter
- 2 onions sliced
- 2 carrots diced
- 1 ½ cups red wine
- ¾ cup chicken or beef broth
- 1 4-inch sprig fresh rosemary
- 2 bay leaves
- 1/2 tsp salt
For the glaze:
- ⅓ cup pure maple syrup
- 1 small sprig fresh rosemary
- Pinch of salt
To serve:
- Mashed sweet potatoes
Instructions
Season the ribs:
- 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.
Sear:
- 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.
Build the base:
- In the same pot, sauté the onions and carrots until softened and golden, about 8–10 minutes.
Deglaze:
- 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.
Braise:
- 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.
Make the glaze:
- While the ribs cook, warm maple syrup with a sprig of rosemary for 5 minutes. Remove the rosemary.
Finish:
- When the ribs are done, uncover and brush them with the glaze. Broil for 3–5 minutes until glossy and caramelized on top.
Serve:
- Spoon over mashed sweet potatoes and drizzle with some of the braising liquid.
Video
