Maple Ginger Braised Short Ribs
  • Cooking Time: 150
  • Servings: 2-3
  • Preparation Time: 20
  • 3 to 4 cloves worth of minced garlic
  • 2 to 3 tbsp minced fresh ginger
  • 1 tsp ground coriander
  • 1 tsp freshly ground black pepper
  • 1 tsp cilantro paste
  • 1/2 tsp cayenne
  • 1/2 tsp ground allspice
  • 1/2 sprig fresh rosemary leaves
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 cup red wine (I used a Meritage, which was really nice)
  • 1/8 cup red wine vinegar
  • 1/4 cup ketchup
  • 1/4 cup pure maple syrup (more to suit your tastebuds)
  • 3 to 4 bone in beef short ribs
  • 2 cups low sodium beef broth
  • salt and pepper to taste
  • extra virgin olive oil
  • cornstarch mixed with cold water
  1. Preheat oven to 350F.
  2. Mix first twelve ingredients (garlic to vinegar) together in a medium bowl.
  3. Heat approximately 2 tbsp of oil in a small skillet and pour mixed ingredients into pan. Let bloom approimately 8 minutes.
  4. Add ketchup and maple syrup to pan and bring to a boil. Lower heat and let simmer for 10-15 minutes. (At this point, if you don't find the sauce is flavourful enough, add some more syrup and salt and pepper).
  5. Place ribs in a shallow dish and pour mixture over them. Turn ribs to coat evenly.
  6. Heat heavy oven proof skillet on high heat until it reaches a temperature of approximately 300F (if the pan is not hot enough, the meat will likely stick to it as we are not adding any oil [there is enough in the sauce]). Place the ribs fatty side down into skillet, reserving the sauce in the shallow dish. Sear the meat.
  7. Once your ribs are a lovely shade of brown, pour the reserved sauce over them and add the beef broth. Cover your skillet and transfer it to the preheated oven.
  8. Braise the ribs for 1 1/2 to 2 hours, turning once.
  9. Remove the ribs from the oven and set aside. Transfer skillet to stovetop and add cornstarch until sauce is thickened.
  10. Spoon sauce over ribs and serve.