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

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

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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.


★★★★★ 1 vote

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
  • 1
    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

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


  1. 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.
  2. 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.

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

Course/Dish: Beef Ribs

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