Short Ribs Braised In Porter Ale W/maple & Rosemary Glaze Recipe

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Short Ribs Braised in Porter Ale w/Maple & Rosemary Glaze

Arlene Meuchel


These Short Ribs, are one of my all time favorite comfort foods.
They are great served with Seasoned
& Roasted Potato Chunks; cut them medium small. Season as you like and they can be roasted in the oven.

pinch tips: How to Tie a Roast






30 Min


4 Hr


3 1/2-4 lb
meaty bone in short ribs.
coarse salt & ground pepper
2 Tbsp.
extra virgin olive oil
2 large
yellow onions, sliced 1/2 inch thick
carrot, chopped into 1/2 inch pieces
3/4 cup
beef or chicken broth; or water
3 3-4 inch
sprigs of fresh rosemary (divided)
1 1/2 c
porter ale, more if necessary; don't use stout ale as it is too strong.
1 large
or 2 small bay leaves
3 Tbsp.
pure maple syrup
1 Tbsp.
prepared horseradish

Directions Step-By-Step

If you have the time and forethought, Beef short ribs
benefit greatly from advance salting. This mini cure
will tighten the meat a bit, improve its texture, help it to brown more readily in the first step of the braze, and deepen its hearty taste.
1. Trim any excess fat from short ribs, but don't take off any of the silver skin or tough looking bits that hold the ribs together.

About this Recipe

Course/Dish: Beef, Ribs