Slow-Cooked Maple Garlic Beef Short Ribs

• Dinner
• ⏱ 3h 20m
• Medium
• Serves 2
• 745 kcal / serving
• 45 g protein
• 44 g carbs
• 44 g fat

Ingredients (12)

• 1 lb (450 g) boneless beef chuck short ribs, outer fat trimmed
• 10 oz (280 g) baby potatoes, halved
• 2 medium carrots, cut into chunks
• 1/2 yellow onion, cut into wedges
• 4 garlic cloves, peeled and smashed
• 1 cup (240 ml) low-sodium beef broth
• 1 tbsp maple syrup
• 1 tbsp Worcestershire sauce
• 1 tsp olive oil
• 1 tsp dried thyme
• Salt & black pepper
• Water, as needed

Steps (4)

1. Sear the beef. Heat oven to 325°F (165°C). Pat beef dry, season with salt and pepper. Heat oil in a small Dutch oven over medium-high heat; sear beef 2–3 min per side until browned.
2. Start the braise. Add onion, garlic, broth, maple syrup, Worcestershire and thyme. Bring to a simmer, cover tightly and bake 1½ hours.
3. Add the vegetables. Nestle potatoes and carrots into the liquid. Cover and bake 1–1½ hours more, until beef is fall-apart tender and vegetables are fork-tender. Add a splash of water if the pot becomes dry.
4. Reduce and serve. Uncover for the final 15–20 minutes to reduce the juices slightly. Divide beef, vegetables and all the maple garlic jus between 2 plates.

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