Maple-Braised Short Ribs

Watch Feast TV host Cat Neville make this recipe from start to finish in our Breakfast episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.

Maple-Braised Short Ribs

Yield | 4 |

  • 4  to 5 pounds beef short ribs
  • 2 Tbsp grapeseed oil
  • salt and freshly ground black pepper
  • 3 Tbsp tomato paste
  • 2 cups pearl onions
  • 2 carrots, chopped
  • 2 cups red wine
  • 2 cups beef stock
  • 1 head garlic cloves
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 Tbsp hot sauce
  • 2 Tbsp butter
  • 1/4 cup maple syrup
  • chopped parsley

Preparation | Preheat oven to 350.

Pat the ribs dry and then season generously with salt and pepper. Heat a large Dutch oven on medium-high heat and add 2 tablespoons oil. Sear ribs on all sides until a brown crust forms and then transfer ribs to plate.

Add pearl onions and carrots and sauté for a few minutes, then add wine, beef broth, garlic cloves, bay leaves and rosemary and bring to a simmer. Add the ribs, put the lid on the pot and place in the oven. After 45 minutes turn ribs, then cook for another 45 minutes until the meat is very tender. Remove the ribs from the braising liquid, skim fat off the top and then strain to remove vegetables and herbs. Place the braising liquid over medium heat and bring to a simmer to reduce by half, then add the veggies back to the pot. Stir in maple syrup and add hot sauce, then remove from heat and stir in the butter to finish.

Serve the ribs topped with the sauce, sprinkled with parsley. 

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