View Only - Not for Purchase - Maple & Bourbon Brined Beef Short Ribs

The Simply Stirred Maple and Bourbon brine works especially well with rich cuts like short ribs because the sweetness balances the beefiness while the bourbon adds depth.

Ingredients
For the beef
•    1.5–2 kg (3–4 lb) beef short ribs 
•    maple & bourbon liquid brine - 200ml per 1kg meat
•    2 cups cold water 
•    1 tbsp black pepper 
•    1 tsp smoked paprika 
•    1 tsp garlic powder 
•    1 tbsp olive oil

Braising liquid
•    1 onion, sliced 
•    3 garlic cloves, smashed 
•    2 cups beef stock 
•    1 tbsp tomato paste 
•    1 tbsp Worcestershire sauce 
•    1 sprig rosemary or thyme 

Instructions

1. Brine
1.    Follow instructions on label and inject the brine into the ribs. 
2.    Add short ribs and refrigerate 1-2 hours. 
Because the brine is already seasoned, avoid adding extra salt.

2. Sear
1.    Preheat oven to 160°C (325°F). 
2.    Season ribs with black pepper, smoked paprika, and garlic powder. 
3.    Heat oil in a Dutch oven over medium-high heat. 
4.    Sear ribs until deeply browned on all sides. 

3. Build the braise
1.    Remove ribs temporarily. 
2.    Cook onion until softened. 
3.    Stir in garlic and tomato paste. 
4.    Add beef stock, Worcestershire, and herbs. 
5.    Return ribs to pot. 

4. Slow cook
•    Cover and braise in oven for 3–3½ hours until fork tender. 

Optional Maple-Bourbon Finish
For a sticky glaze:
•    2 tbsp maple syrup 
•    1 tbsp bourbon 
•    1 tsp Dijon mustard 
Simmer briefly and brush over ribs during the last 15 minutes uncovered

Great sides
•    Creamy mashed potatoes 
•    Buttered corn 
•    Roasted carrots 
•    Cheddar polenta