Maple-Braised Beef Short Ribs

Maple-Braised Beef Short Ribs

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Falling off the bone and tender, these maple-braised short ribs are marinated in a sauce containing our Vermont Maple Dark Balsamic. This dish is the perfect balance of sweet and savory. (Adapted from Epicurious).

A pot of Maple-Braised Beef Short Ribs sits on a wooden serving board.

Maple-Braised Beef Short Ribs Recipe

Prep time: Ready in 3 hours
Servings: Serves 6

Ingredients

  • 5 Lbs. Bone-In Beef Short Ribs
  • Kosher salt and Freshly Ground Black Pepper**
  • 3 Tbsp. LeRoux Extra Virgin Olive Oil**
  • 3 Medium Onions, chopped
  • 3 Medium Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • 3 Tbsp. All-Purpose Flour
  • 1 Tbsp. Tomato Paste
  • 2 Cups Dry Red Wine (preferably Cabernet Sauvignon)
  • 1/4 Cup LeRoux Vermont Maple Dark Balsamic**
  • 10 Sprigs Flat-Leaf Parsley
  • 8 Sprigs Thyme
  • 4 Sprigs Oregano
  • 2 Sprigs Rosemary
  • 2 Fresh or Dried Bay Leaves
  • 1 Head of Garlic, halved crosswise
  • 2 Cups Beef Stock

Instructions

  • Preheat oven to 350° F. Season short ribs with salt and pepper. Heat oil in a 4 Qt or larger Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red. Stir in wine and Maple Dark Balsamic, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook for 2 – 2½ hours or until short ribs are tender. Transfer short ribs to a platter. Strain sauce from pot using a fat separator. Season sauce to taste with salt and pepper and pour over ribs and a side dish, such as mashed potatoes. We suggest allowing short ribs to sit overnight to bring out even more of the flavor before serving.

Notes

** Available at LeRoux Kitchen

Referenced products

  • Bottle of LeRoux vinegar with autumn leaves on a wooden table

    Vermont Maple Dark Balsamic
  • Fresh vegetables, olive oil bottle, lemon, and nettles on a wooden surface

    Cobrancosa Extra Virgin Olive Oil
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