Braised Beef Short Ribs with Maple-Ginger Glaze

This weekend we served this delicious variation on a recipe from Molly Stevens' All About Braising.

6 English-style beef short ribs
2 medium yellow onions
1 large carrot
4 cloves garlic
1 3-inch piece of ginger root
1 bottle pumpkin ale
2 cups beef stock
6 tablespoons maple syrup
2 tablespoons olive oil
2 tsp red pepper flakes
Salt
Pepper

Trim any excess fat off the beef ribs.  Chop the onions, carrot, garlic and 2/3 of the ginger into small pieces.  Add them to the beer.  Mix in the pepper flakes and 2 tablespoons of maple syrup.  Pour the mixture over the ribs and marinate for a minimum of 12 hours.  Turn the ribs at regular intervals in order to ensure they marinate evenly.

When the marinade is done, preheat the oven to 300 degrees.  Dry the ribs with paper towels and season them liberally all over with salt and pepper.  Strain out the onions, carrot, garlic and ginger from the marinade and set aside.  Heat the oil in the braising pot and brown the ribs on all sides.  Remove the ribs and pour off all but about 1 tablespoon of fat and oil.  Saute the carrot, onion, garlic, and ginger until the onions are translucent.  Pour in the marinade liquid and de-glaze the pot.  Add the stock and bring to a boil.  Add the ribs and situate them so that they are partially submerged.  Cover the pot and place it in the oven to braise for 2 1/2 hours or until the ribs are fork-tender.  Turn the ribs every 45 minutes to ensure even cooking.  When the braise is complete, remove the ribs and allow them to cool.  Skim the fat off the braising liquid and set aside.  Strain the braising liquid to remove the solids.  Reduce the braising liquid to about a cup, tasting it to ensure that it does not become too salty.

At least an hour before serving, cut the remaining ginger into small pieces and add to the remaining maple syrup in a small saucepan.  Bring the maple syrup to a boil and then remove from the heat.  Let the ginger steep until ready to serve.

Before serving, strain the ginger out of the maple syrup and brush onto the ribs.  Place the ribs in the broiler for 5 - 10 minutes, or until they begin to sizzle.  Be sure not to let them scorch.  Reheat the braising liquid reduction for a few minutes on the stove.  Serve the ribs over mashed potatoes, pouring the sauce around them so as not to wash off the glaze.