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Maple-Glazed Short Ribs


2 T. olive oil
3 lbs. beef short ribs
3 minced shallots
3-4 cloves of garlic, minced
2 c. beef broth
1 pkg. dried porcini or shitake mushrooms
1 cup scotch whiskey
1/2 c. soy sauce
1 cup pure maple syrup

Soak dried mushrooms in 2 c. beef broth. Set aside. Season meat with sea salt and pepper.

Brown short ribs in oil for about 2 minutes on each of side (4 sides) in a large dutch oven.

Add shallots and garlic, and cook for about 5 minutes on low heat.

Add scotch, soy sauce, maple syrup and beef broth (saving reconstituted mushrooms for another use). Liquid should cover short ribs.

Cook at 300 for 2 1/2-3 hours.

Remove meat to a warm platter. Strain braising liquid, removing solids.

In a small saucepan on the stovetop, boil remaining sauce, reducing to a syrupy consistency.

Return meat and glaze to the oven and cook for another 5-10 minutes.

Serve with mashed potatoes or rice. Ours was delicious with roasted carrots and fennel.

Comments (1)

Barb Cabot:

I love to come here and see what's cooking. Everything you make is so delicious and looks so scrumptious. Thank you for this recipe. I'm loading up on meal plans for the weekends when the kids are home for dinner.

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