I’ve already talked about Molly Stevens’ recipe for braised short ribs with porter, but I did leave one thing out when I made it before: the glaze. I really think I like short ribs best as a kind of stew, with everything mushed up in the pot together and served over noodles, but we thought it was worth a try to do the recipe in its entirety at least once.
The idea is, after you’ve done your braise, you arrange your short ribs in a single layer in a heavy pan, tuck the vegetables around the sides, then paint them with a glaze made of rosemary-infused maple syrup mixed with prepared horseradish (the recipe uses 3 Tbsp syrup to 1 Tbsp horseradish). The pan goes under the broiler until the glaze is glossy and caramelized. Then, finally, you can eat them. Continue reading