Maple and Red Wine Braised Short Ribs
Tender, fall-apart short ribs slowly braised in Cabernet Sauvignon, maple syrup, and aromatic herbs until glazed in a rich, glossy sauce. Perfect for cozy dinners or when you want to serve something elegant without the stress.
Equipment
- 1 dutch oven
- 1 fine mesh strainer
Ingredients
- 4 bone-in beef short ribs
- Salt and black pepper to taste
- 2 tbsp neutral oil (vegetable or avocado)
- 1 yellow onion chopped
- 1 large carrot chopped
- 1 whole head of garlic halved horizontally
- 2 tbsp tomato paste
- 4 tbsp brown sugar
- 2 tbsp pure maple syrup not pancake syrup
- 1 bottle Cabernet Sauvignon
- 2 cups beef stock (I use Better Than Boullion Beef Stock diluted in water)
- 2-3 sprigs rosemary
- 2-3 sprigs thyme
- 1 tbsp unsalted butter
- 1 tbsp soy sauce
Instructions
- Preheat oven to 325°F (160°C). Pat the ribs dry and season with salt and pepper.
- In a Dutch oven, heat the oil over medium-high heat. Sear ribs on all sides until deeply browned. Remove and set aside.
- Add onion and carrot to the same pot. Sauté 5 minutes until softened. Add the halved garlic head, cut-side down, and cook for 1 minute.
- Stir in tomato paste and brown sugar. Let it cook for 2 minutes to darken slightly.
- Pour in the full bottle of Cabernet Sauvignon, scraping up any browned bits. Simmer, preferably until the wine reduces by half.
- Add maple syrup and beef stock, then nestle the short ribs back into the pot. Add rosemary and thyme sprigs.
- Cover with the lid and braise in the oven for 3 hours until tender and falling apart.
- Remove ribs and strain the braising liquid through a fine mesh sieve to discard vegetables and herbs. Skim off excess fat.
- In a cast iron skillet, bring the strained sauce to a simmer with butter and soy sauce. Reduce until thick and glossy. Return ribs to the pan and coat with the sauce.
- Serve over mashed potatoes or polenta, spooning extra sauce on top. Garnish with rosemary.
Notes
For best results, use a full-bodied red wine like Cabernet Sauvignon or Merlot. Short ribs taste even better the next day as flavors deepen. Pair with creamy mashed potatoes or a crisp salad.