Braised Short Ribs in
Maple Barbecue Sauce
Two Paths to
Great Flavor
The Simple Approach is for those who want smart shortcuts without sacrificing flavor. They want to create impressive meals without spending hours in the kitchen. Instead of making stock from scratch, cooks can use ready-made vegetable or beef stock, or even a simple soup mix with water. Vegetables will then go straight into the pan with minimal prep, keeping things quick and easy while still delivering an elevated, satisfying result. Even with these shortcuts, you’ll achieve rich, layered flavors and results that rival a chef’s touch.
The Chef’s Method is for cooks who want to embrace true French-inspired techniques. Vegetables are seared or roasted to build a deep, flavorful homemade broth, which becomes the base for cooking the meat. The broth is then carefully strained to create a unique sauce tailored to each cut. Even the finishing touches are chef-driven, like wrapping the warm meat tightly in layers of plastic wrap to give it a refined, restaurant-worthy presentation.
This dual approach makes the recipes flexible, making it ideal for anyone who wants to cook like a chef at home, yet equally practical for busy families who want the same delicious results with less effort.
Tools of the trade
Cooking meat to perfection isn’t just about the cut or the recipe, it’s also about having the right tools at your side. The right utensils and gadgets make the process easier, and more precise, ensuring every roast, steak, or braise comes out just the way you want it. Here are some essentials every cook should keep in their kitchen.
Ensures perfect doneness without guesswork.
Clean, precise slicing and trimming.
Keeps knives sharp for safe, precise cutting and trimming.
Makes carving large roasts effortless.
Prevents sticking, doubles as a cartouche (paper lid) to retain moisture.
Secures roasts and stuffed meats for even cooking.
For trimming fat, cutting poultry, or snipping twine.
Turn or transfer meat without piercing or losing juices.
For spreading a glaze or pan juices over meat to keep it flavorful and moist.
Keeps track of cooking and resting times accurately.
Strains pan sauces for smooth, silky results.
Ingredients
The Meat:
5 shallots or 1 large red onion, sliced
6 square-cut short ribs
6 marrow bones (optional)
12 cloves garlic, crushed
3 tablespoons oil
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon dried thyme
Maple Barbecue Sauce:
½ cup tomato paste
½ cup maple syrup
¼ cup sriracha
2 tablespoons soy sauce
1 cup wine
1 teaspoon liquid smoke (optional)
1 teaspoon cornstarch dissolved in 2 teaspoons water (slurry)
Directions
Maple Barbecue Sauce:
- Preheat the oven to 300°F and prepare a parchment lined small roasting pan.
- Place the sliced shallots or onion in the pan, then place the short ribs on top of the shallots, bone side down. If using marrow bones, add to the pan.
- Mix the crushed garlic with the oil and spoon it over and around the short ribs and bones; sprinkle with salt, pepper, and thyme.
- In a saucepan, combine all sauce ingredients, except cornstarch slurry, and bring to a simmer; cook for 3-5 minutes.
- Add the cornstarch slurry and stir until slightly thickened; spoon the sauce generously over the short ribs and marrow bones.
- Place uncovered in the preheated oven for 1 hour, until the internal temperature of the meat reaches 140-160°F.
- Wet a sheet of parchment paper and place it on top of the meat. Cover the pan tightly with two layers of foil, crimping the foil edges together with the parchment to seal.
- Continue baking for an additional 4 hours or until the internal temperature of the meat reaches 200-205°F.
- To rewarm, preheat the oven to 300°F and place the ribs in a pan with the sauce and cover tightly with foil. Bake for 25-30 minutes.
Ingredients
The Meat:
5 shallots or 1 large red onion, sliced
6 square-cut short ribs
6 marrow bones (optional)
12 cloves garlic, crushed
3 tablespoons oil
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon dried thyme
Maple Barbecue Sauce:
½ cup tomato paste
½ cup maple syrup
¼ cup sriracha
2 tablespoons soy sauce
1 cup wine
1 teaspoon liquid smoke (optional)
1 teaspoon cornstarch dissolved in 2 teaspoons water (slurry)
Directions
Maple Barbecue Sauce:
- Preheat the oven to 300°F and prepare a parchment lined small roasting pan.
- Place the sliced shallots or onion in the pan, then place the short ribs on top of the shallots, bone side down. If using marrow bones, add to the pan.
- Mix the crushed garlic with the oil and spoon it over and around the short ribs and bones; sprinkle with salt, pepper, and thyme.
- In a saucepan, combine all sauce ingredients, except cornstarch slurry, and bring to a simmer; cook for 3-5 minutes.
- Add the cornstarch slurry and stir until slightly thickened; spoon the sauce generously over the short ribs and marrow bones.
- Place uncovered in the preheated oven for 1 hour, until the internal temperature of the meat reaches 140-160°F.
- Wet a sheet of parchment paper and place it on top of the meat. Cover the pan tightly with two layers of foil, crimping the foil edges together with the parchment to seal.
- Continue baking for an additional 4 hours or until the internal temperature of the meat reaches 200-205°F.
- To rewarm, preheat the oven to 300°F and place the ribs in a pan with the sauce and cover tightly with foil. Bake for 25-30 minutes.
Yossi’s Tips
Seasoning your meat with salt the night before cooking and placing it uncovered in the fridge overnight helps the meat retain moisture during the cooking process, and creates a beautiful crust when seared or roasted.
Two Paths to
Great Flavor
The Simple Approach is for those who want smart shortcuts without sacrificing flavor. They want to create impressive meals without spending hours in the kitchen. Instead of making stock from scratch, cooks can use ready-made vegetable or beef stock, or even a simple soup mix with water. Vegetables will then go straight into the pan with minimal prep, keeping things quick and easy while still delivering an elevated, satisfying result. Even with these shortcuts, you’ll achieve rich, layered flavors and results that rival a chef’s touch.
The Chef’s Method is for cooks who want to embrace true French-inspired techniques. Vegetables are seared or roasted to build a deep, flavorful homemade broth, which becomes the base for cooking the meat. The broth is then carefully strained to create a unique sauce tailored to each cut. Even the finishing touches are chef-driven, like wrapping the warm meat tightly in layers of plastic wrap to give it a refined, restaurant-worthy presentation.
This dual approach makes the recipes flexible, making it ideal for anyone who wants to cook like a chef at home, yet equally practical for busy families who want the same delicious results with less effort.
Tools of the trade
Cooking meat to perfection isn’t just about the cut or the recipe, it’s also about having the right tools at your side. The right utensils and gadgets make the process easier, and more precise, ensuring every roast, steak, or braise comes out just the way you want it. Here are some essentials every cook should keep in their kitchen.
Meat Thermometer:
Ensures perfect doneness without guesswork.
Sharp Chef’s Knife:
Clean, precise slicing and trimming.
Knife Sharpener:
Keeps knives sharp for safe, precise cutting and trimming.
Electric Knife:
Makes carving large roasts effortless.
Parchment Paper:
Prevents sticking, doubles as a cartouche (paper lid) to retain moisture.
Kitchen Twine:
Secures roasts and stuffed meats for even cooking.
Kitchen Shears:
For trimming fat, cutting poultry, or snipping twine.
Heavy-Duty Tongs:
Turn or transfer meat without piercing or losing juices.
Basting Brush:
For spreading a glaze or pan juices over meat to keep it moist.
Digital Kitchen Timer:
Keeps track of cooking and resting times accurately.
Fine Mesh Strainer:
Strains pan sauces for smooth, silky results.
Yossi’s Tips
Seasoning your meat with salt the night before cooking and placing it uncovered in the fridge overnight helps the meat retain moisture during the cooking process, and creates a beautiful crust when seared or roasted.
The Simple Approach is for those who want smart shortcuts without sacrificing flavor. They want to create impressive meals without spending hours in the kitchen. Instead of making stock from scratch, cooks can use ready-made vegetable or beef stock, or even a simple soup mix with water. Vegetables will then go straight into the pan with minimal prep, keeping things quick and easy while still delivering an elevated, satisfying result. Even with these shortcuts, you’ll achieve rich, layered flavors and results that rival a chef’s touch.
The Chef’s Method is for cooks who want to embrace true French-inspired techniques. Vegetables are seared or roasted to build a deep, flavorful homemade broth, which becomes the base for cooking the meat. The broth is then carefully strained to create a unique sauce tailored to each cut. Even the finishing touches are chef-driven, like wrapping the warm meat tightly in layers of plastic wrap to give it a refined, restaurant-worthy presentation.
This dual approach makes the recipes flexible, making it ideal for anyone who wants to cook like a chef at home, yet equally practical for busy families who want the same delicious results with less effort.
