Crown Maple Recipes

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Crown Maple Bourbon Glazed Short Ribs

Allow these short ribs to cook until the meat melts away from the bone, and serve this dish over jasmine rice and with lightly sautéed bitter greens or bok choy. Yum!

PREP :

30 min

TOTAL TIME :

165 min

SERVINGS :

4

Ingredients

10 Beef Short Ribs (about 1.5 lbs)
1 tbsp Kosher Salt
1 1/2 tsp Fresh Ground Pepper
4 tbsp Vegetable Oil
1 Medium Onion, large dice
1 Large Carrot, large dice
1 Large Celery Stick, large dice
4 Cremini Mushrooms, large dice
4 tbsp Tomato Paste
3 oz Dry Red Wine
2 oz Bourbon, halved
1 qt Veal or Beef Stock
2 Bay Leaves
1/2 tsp Dried Thyme
1/4 cup Crown Maple Very Dark Color and Strong Taste Syrup

Directions

STEP ONE

Rub salt and pepper evenly over short ribs. Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot.

STEP TWO

Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender.

STEP THREE

Add tomato paste and cook for 1-2 minutes until a sweet aroma develops. Add wine and half the bourbon and cook until liquid has reduced by half

STEP FOUR

Add the veal stock and bring back to a simmer.

STEP FIVE

Add the ribs back to the pot, cover it with the lid and place in a 275°F oven. Cook for 1 hour, then carefully add bay leaves and thyme.

STEP SIX

Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat Remove short ribs rom the pot.

STEP SEVEN

Add Crown Maple Very Dark Color and Strong Taste Syrup and remaining bourbon to the sauce and simmer until sauce thickens. Taste glaze and add seasoning as needed.

STEP EIGHT

Pour maple glaze over the hot short ribs and serve immediately.