Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

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This is the second time making this recipe from Molly Steven’s book All About Braising.  It is one of my favorite cookbooks and I’ve taken it out of the library about 5 times.   I’m always on the lookout for a copy in Thrift Stores and Garage Sales but am not surprised to never find one as I’m sure once you have a copy of this book it’s unlikely that you will be getting rid of it anytime soon.

Braising is a relatively easy way to cook and taking the time to follow the steps and use the techniques in this recipe is worth it to develop the flavors.  Most all the work is done up front, in fact it is better if it is prepared the day before serving making it an excellent choice for entertaining.

I made this the other night for a dinner party and while it was good, it wasn’t until this morning that I realized I forgot a major ingredient.  There is supposed to be horseradish added to the maple-rosemary glaze that is brushed on the ribs before serving.  I completely missed that step and really wish I hadn’t because it adds an additional brightness and depth of flavor to the dish.  Reminder that it always works better to have all your ingredients prepped, pre-measured and ready to go.

There are two types of short ribs.  The standard rectangle block shaped ones referred to as English style and the Flanken style which are taken by cutting across the bones producing a flatter and often leaner rib.   I used Flanken this time and was happy with my choice.

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

Step 1 – salt ribs at least one day in advance, loosely cover with parchment or wax paper in the fridge.  This tightens the meat and prepares it for searing.

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Step 2 – brown the ribs.  I did this in batches in an enamel cast iron pot (same one used for the braise) however this step can be done in the oven.

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Step 3 – prepare the braising liquid.  Carrots, onion, homemade stock, dark beer, rosemary, bay leaves.

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Step 4 – add ribs to the braising liquid and cook low and slow covered in the oven.

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Step 5 – Ribs waiting for finishing glaze.

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There are about 8 more important steps along the way and these are covered in detail by Molly Stevens in the attached link.

Complete recipe and instructions here:



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Posted on October 13, 2013, in Recipes / Cooking, Uncategorized and tagged , . Bookmark the permalink. Leave a comment.

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