I had heard about a fabulous recipe for shortribs, and decided to try Molly Stephens' Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze. The first challenge was to find fresh horseradish for the glaze. Bristol Farms came through. The recipe calls for "prepared horseradish", but Brad wanted to grate some fresh stuff.
The recipe has several steps. It looks more time consuming than it actually is, and much of it can be done ahead. First you trim and salt the short ribs.
Next you brown the short ribs in oil, then create the braising liquid of onions, carrot, Porter Ale (a dark rich beer), and stock.
You drain any fat, add rosemary and bay leaves, and return the ribs to the dutch oven.
They are ready to cook in the oven for 2 1/2 hours.
You will remove the short ribs from the liquid, reduce it, and be ready to make glaze.
At this point, the short ribs would already be delicious, but now you make a wonderful glaze with maple syrup infused with rosemary.
Then stir in some horseradish. We used about 1 teaspoon grated, as it is very powerful in this form.
The glaze goes on the short ribs, and they go under the broiler. We served ours over creamy polenta. OMG, these were the BEST short ribs I have ever tasted!