Slow and Low Maple-Glazed Short Rib
This dish is all about the main event: a tender, buttery short rib that's been glazed with maple syrup and lots of herbs, then braised slow and low until incredibly tender. Served with creamy mash potatoes, tender carrots and charred Brussels sprouts, this is sure to be a new family favorite in your house!
Nutritional facts
Protein
50g
Carbs
69g
Calories
850kcal
Fat
38g
Ingredients
LaFrieda, Beef, Cubed, Canola and Olive Oil Blend, Bay Leaf, All Purpose Flour, Butter, Extra Virgin Olive Oil, Carrots, Rosemary, Celery, Black Pepper, Tomato Paste, Garlic, Brussel Sprouts, Marsala Wine, Heavy Cream, Onion, Red Wine, Kosher Salt, Yukon Potatoes, Thyme, Italian Parsley, Maple Syrup
Contains milk, cereals containing gluten, wheat, celery.
Reviews
4.1
Based on 361 reviews
Gravy was tasty. Some of the meat was a bit chewy. I am not a fan of Brussel sprouts.
Kathy · 06/04/25
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About Pat LaFrieda
Chef Pat LaFrieda has been a meat purveyor his entire life, selecting the highest quality for the world's best restaurants. He has changed the burger industry by following his grandfather’s recipes, working on specialty blends for Shake Shack, Minetta Tavern, Capital Burger, and more. LaFrieda is the author of Meat: Everything You Need to Know; named Esquire's Cookbook of the Year; in which he categorized every cut of meat to include cooking instructions for perfectly preparing each. He has learned these techniques from the over 1,600 restaurants he consults with and services daily, with experiences like having roasted an entire 850-pound steer whole in a 12-foot-long Caja China box that his father built himself. LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY, and Benjamin's Steakhouse. His steak sandwiches are the top-selling food items at Citi Field, the US Open, Pennsy, and TimeOut NY. And in 2020, he completed construction of the world's largest dry-aging room, boasting 15,000 primal cuts at almost 25 pounds each.
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