Ingredients
Scale
- 3 pounds bone-in short ribs
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion
- 2 stalks celery
- 1 medium carrot (optional)
- 2 tablespoons tomato paste
- 2 teaspoons fresh chopped thyme
- 4 cloves garlic
- 1 cup apple cider
- 1/2 cup pure maple syrup
- 2 cups beef stock
Instructions
- Preheat oven to 325°F (160°C).
- Pat dry and season short ribs with salt and pepper; dust with flour.
- In a Dutch oven, heat olive oil over medium-high heat and sear ribs until browned on all sides (about 8-10 minutes). Remove and set aside.
- Sauté diced onion, celery, and carrot in the same pot until softened.
- Stir in tomato paste, thyme, and garlic; cook for an additional minute.
- Add apple cider and maple syrup while scraping any brown bits from the pot.
- Return short ribs to the pot along with beef stock, ensuring liquid covers two-thirds of the meat.
- Cover pot and braise in the oven for about 3 to 3.5 hours until fork-tender.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 30g
- Cholesterol: 90mg