Short ribs braised in porter ale with maple-rosemary glaze from All About Braising: The Art of Uncomplicated Cooking (page 247) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for beef stock. You may use the Beef stock recipe on p. 450.

  • twoyolks on January 30, 2016

    The best part of these was the glaze. It really went well with the meat. Unfortunately, the sauce wasn't particularly flavorful and developed a unpleasant bitter note.

  • cadfael on March 03, 2014

    I love this dish picture is 178 not 306 a favourite company dish I serve with sweet potato mash

  • chawkins on May 03, 2012

    The maple-rosemary-horseradish glaze adds a hint of sweetness and zing to the meat. Very nice.

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