Maple Rosemary Short-Ribs w/Tidal Salt Fire
Ingredients
4 pound (2 kg) boneless beef short ribs
2 tbsp (30 mL) Tidal Salt Fire
2 tbsp (30 mL) ground black pepper
2-3 tbsp (30-45 mL) olive oil
2 big onions, diced
1 carrot, diced
1 can/bottle porter or stout beer
Beef stock
3 stalks rosemary
2 bay leaves
Glaze
1 cup (250 mL) maple syrup
4 sprigs rosemary
1½ tbsp (25 mL) prepared horseradish
Directions
Preheat oven to 325°F (160°C). Heat oil in Dutch oven. Season the ribs and sear on all sides. Remove and set aside.
Sauté onion and carrot until onions are clear and starting to brown. Add beer and scrape up all the brown bits in the bottom of the pan with a wooden spoon. Stir in rosemary and bay leaves. Add ribs back to the pot and pour in enough beef stock to just cover the ribs.
Place lid on the dutch oven and put in oven for 2.5 hours.
While the beef is braising, prepare the glaze. Add the maple syrup to a small heavy bottomed saucepan on the lowest heat setting and infuse the rosemary sprigs for an hr. Once infused, remove rosemary and whisk in horseradish. Set aside until ready to use.
Remove beef from dutch oven very carefully & transfer to parchment lined baking sheet. Put Dutch oven back on burner over medium heat and begin reducing braising liquid. Reduce by half then set aside.
Brush ribs generously with maple glaze on all sides. Broil briefly till crispy 2-3 min per side. Glaze again and finish with Tidal Salt Fire to taste. Serve with the braising reduction.