Help! Need correct recipe for Molly Stevens' Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze!

I've read enough raves here to buy Molly Stevens' "All About Braising" cookbook. It's on order from Amazon. But in the meantime, I found the recipe for the Short Ribs at the link below and decided to make it this weekend. However, I think the recipe is wrong, as it calls for adding stock and there is no stock in the recipe ingredients.

If you have the cookbook, could you check the link below and tell me what's missing? Obviously the stock... anything else?

I'm making this for dinner tomorrow, so quick help would really be appreciated.

Link: http://www.marga.org/food/blog/archiv...

[Antilope]

Here's a Chowhound link to the paraphrased recipe:

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze! - Molly Stevens
http://www.chowhound.com/topics/284136

[eLizard]

this is a fantastic recipe. my husband makes it for me. if you can find the golden beets, i hightly recommend them!

[slaks99]

I'm making these this weekend. I own a 7qt oval staub and wondered if someone could please explain this step to me:

"Cover the pot with wax paper, pressing down so that it almost touches the meat and leaving a 1" border outside the pot. Seal with the lid and put in the oven."

Do they really mean wax paper? I've heard of parchment paper or foil but wax paper... would it stand up to the 3-4 hour braise? What is the purpose of this?

[ceeceee]

i have made this dish a few times and have always used parchment as i really don't have wax paper in the house. go ahead and use parchment...
the recipe is wonderful!

Just looking quickly at the recipe - the book calls for 3/4 cup of veal, beef, or chicken stock. Mollie's recipe actually is almost three pages. A couple that aren't mentioned in the attached recipe link -- after the stock and ale additions, add more ale or water if necessary to be sure that the the ribs are partially submerged. After putting them in the oven, turn the ribs every 40-45 minutes.

Glaze - (FYI - Can be made ahead, warm slightly so it's pour-able if it's too thick). Bring maple syrup and rosemary to a boil, set aside to infuse for an hour. Season with salt and pepper. Remove rosemary sprigs, and strain or squeeze out all liquid from the horseradish before stirring into the glaze.

Finishing - Reduce braising liquid if it's more than half a cup (then reduce at a vigorous simmer). Brush glaze on ribs and pour reduced braising liquid around the ribs (not on top, so the glaze isn't washed off). Broil ribs for 4 minutes, or until they sizzle and/or the glaze forms a shiny, caramelized crust. Spoon braising liquid around ribs and serve immediately.

I love this cookbook, and haven't tried this recipe. Let us know how it turns out!

Wow, thanks for the help! I definitely would have been missing some steps here. I'll post results. I'm really looking forward to this cookbook. This weather just cries out for braising.

Thanks, Rubee for the corrections. This is an excellent dish, and I highly recommend it. My dinner guests were very impressed.

I picked up a few tips over on egullet, such as instead of browning the ribs on the stovetop, which can get pretty messy and is labor intensive, broil them in the oven for 45 minutes at 450. I'm glad i used a broiler pan because they gave off a lot of fat (which I saved to make gravy with sometime, of course!) Also some people there recommended increasing the horseradish, and I increased it to about a tablespoon and a half, but it could have been even more, because I thought it could use a bit more bite. I also followed recommendations to braise at a lower temperature. I had it at 225 for 4 hours and I'd do it that way again. I also kept crumpled damp parchment paper on top, and I'll try it without next time, just to understand what it does.

I used chicken stock for the braising liquid, because I thought the beef and porter combo might be too monotonous, but I think next time I'll use beef stock. I also added water to cover the ribs and I think next time I'd use more porter or stock for flavor. I had a lot of braising liquid left (possibly because of the parchment paper), and I reduced it for quite a while, but still ended up with about a cup and a half- maybe 2 cups. It wasn't as intense as I imagine it's supposed to be, but it tasted fine anyway. The glaze was great, and everyone liked the maple taste.

The vegetables pretty much disintegrated, but that was fine with me, as I'd made carrots and sweet potatoes to go on the side, which worked very well.

This isn't a hard dish to make, but it does have a fair number of steps, from browning the ribs, to sauteeing the vegetables, to braising the meat (turning the meat every 45 minutes), making the glaze, reducing the liquid and finally broiling the meat. But the end result was well worth it.

I can't wait until I get this cookbook this wee;, I'm looking forward to trying more recipes. I made her Braised Porkchops with Creamy Cabbage last spring when someone posted the recipe here and LOVED it. I have some porkchops and cabbage and that dish is definitely on the menu this week.

Thanks so much for the report and your tips - I was looking forward to learning how it came out. I might have to try it this weekend!

[theamusedbouche]

I know this is an old post, so I'm not sure you'll read this, but for general information, the All About Braising book recommends a sheet of parchment for most of the recipes.
This is because while Le Creuset etc pots usually have a pretty tight fitting lid, it's not "perfect" so the parchment paper helps to act as a seal to keep in the moisture.
You want it close to the meat because then it traps more moisture. Molly has a detailed explanation of it all on pages 18-19 of the book, with illustrations. Hope that's helpful!