Maple chile braised short ribs with sweet potato mash

By Christine Cushing
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Maple chile braised short ribs:

  • 1700 grams beef short ribs, cut across the grain, cut into 6 centimeter pieces
  • Sea salt and freshly cracked black pepper
  • 2 cloves garlic, sliced
  • 4 green onions, chopped
  • 2 tablespoons Tamari soy sauce (25 milliliters)
  • 1/4 cup maple syrup (50 milliliters)
  • 3/4 cup chopped tomatoes , with juice (175 ml)
  • 1 teaspoon mustard seeds (5 milliliters)
  • 1 chipotle chili, canned in adobo, chopped
  • 1-2 cups water (250 -500 milliliters) or enough to reach the level of ribs but not fully cover

Sweet potato mash:

  • 2 large Yukon gold potatoes, whole
  • 2 sweet potatoes, whole
  • 1/2 cup whole milk (125 milliliters), or to taste
  • 1/4 -1/3 cup butter, (50-75 milliliters)
  • Whole nutmeg grated to taste
  • Sea salt and freshly cracked black pepper, to taste


Maple chile braised short ribs:

  1. Arrange short ribs in a slow cooker. Add the remaining ingredients. Make sure water level does not cover ribs. Close slow cooker and cook, according to manufacturer’s instructions on low heat. 
  2. Remove from pot and arrange on a serving plate or baking dish. Strain out sauce into a sauce pan and cook over medium/high heat until reduced to 1/3, thick and glossy. Adjust seasoning. Pour or brush over ribs and serve with sweet potato mash, if desired.

Sweet potato mash:

  1. Preheat oven to 375 D.
  2. Wash potatoes, pierce with fork and arrange on baking sheet. Bake at 375 D until tender, about 40-45 minutes. Remove from oven and cool slightly.
  3. In a medium sauce pan, heat milk until just below the boil. Peel potatoes and scoop out into warm milk. Mash roughly with potato masher, keeping texture chunky. Add the butter and season with salt, pepper and nutmeg. Stir with wooden spoon to combine and serve right away.  


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