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Recipe for Short Ribs Braised in Porter Ale with Rosemary/Mape Glaze


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Recipe for Short Ribs Braised in Porter Ale with Rosemary/Mape Glaze

Ingrid | | Mar 27, 2006 07:42 PM

Last week I inquired about recipes for braised short ribs. Here is a paraphrase of a recipe I've used that has resulted in delicious ribs. The cecipe is from All About Braising by Molly Stevens.

4 lbs bone-in short ribs

coarse salt

black pepper

2 tbsp. olive oil

2 yellow onions, thickly sliced

1 carrot, coarsely chopped

1 1/2 cups porter ale

3/4 cup chicken, beef or veal stock

1 rosemary sprig

2 bay leaves

Wax paper

For the glaze

3 tbsp. maple syrup

2 rosemary sprigs

1 tbsp. prepared horseradish


Heat oven to 300 degrees.

Trim excess fat from the ribs. Dry them with a paper towel. Season them with salt and pepper.

Heat the olive oil in a heavy pot. Brown the short ribs on all sides, you may need to do this in batches. Remove from the pot and set aside.

Pour off all but a tablespoon of fat from the pot. Return the pot to medium heat and add the onions and carrot. Season with salt and pepper and sautee until golden. Add the ale and bring to a full boil. Boil for 2 minutes while scrapping any browned bits from the pot. Add the stock, bring to a boil and reduce the heat to a simmer. Add the short ribs and place the rosemary spring and bay leaves between them. Remove from heat.

Cover the pot with wax paper, pressing down so that it almost touches the meat and leaving a 1" border outside the pot. Seal with the lid and put in the oven. Cook for 15 minutes and check to see if the liquid is boiling heavily - if so, reduce temperature by 10 or 15 degrees. Braise for a further 2 1/2 hours.

While the ribs are braising, make the glaze. In a small pot bring to a boil the maple syrup and the rosemary sprigs. Remove from the heat and let it seat for an hour. Remove the rosemary sprigs and mix with the horseradish.

When the ribs are ready - they are falling off the bone - transfer them to a shallow baking dish, placing them in a single layer. Discard any bones that have fallen off. Using a slotted spoon, remove the vegetables and place between the ribs. Brush the glaze over the ribs.

Spoon off any visible fat from the braising liquid. Bring the braising liquid to a boil and boil until it reduces into a syrupy consistency. Pour the braising liquid around the ribs.

Heat oven to a broil, and broil the ribs for about 4 minutes.

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