4 lb bone in short ribs
freshly ground blank pepper
2 tbs extra virgin live oil
2 large yellow onions, sliced, about 1/2 inch thick
1 carrot, chopped into 1/2 inch pieces
1.5 cup porter, more if needed
3/4 cup stock
1 3-4 inch fresh rosemary sprig
3 TBS pure maple syrup
2 rosemary sprigs
1 tbs prepared horseradish
Trim excess fate from the short ribs. Arrange the ribs in a loose layer on a tray or nonreactive dish.. Sprinkle with 2 tbs salt and cover loosely. Refrigerate 1-2 days.
Heat oven to 300°. Pat ribs dry with a paper towel. Season with pepper.
Pour oil into a Dutch oven (4-6 quart) over medium heat. Add ribs and cook until chestnut brown , about 4 minutes per side. Transfer the seared ribs to a separate platter. (You could also brown the ribs under the broiler.)
Pour off and discard all but about a tablespoon of fat. If there are any charred bits in the pot, wipe them out with a damp paper towel, but leaving the fat. Return the pot to medium high heat and add the onions and carrot. Season with salt and pepper and saute, stirring a few times, until the vegetables start to brown and soften, about 5 minutes.
Add the ale and bring to a full boil. Boil for 2 minutes, scraping the bottom of the pot with a wooden spoon. Pour in the the stock, bring back to a boil, and reduce the heat to a simmer. Return the ribs to the pot, along with any juices. Tuck the rosemary sprig and bay leaves in between the ribs. The ribs should be partially submerged in the liquid. If necessary add a bit more ale or water.
Cover with a sheet of parchment paper, pressing down so that it nearly touches the ribs and hangs over the edges of the pot by about an inch. Set the lid securely in place. Put the pot in the ovenand braise at a gentle simmer, turning the ribs every 40 to 45 minutes, until fork tender, about 2 1/2 hours.
While the ribs are braising, combine the maple syrup with the rosemary sprigs in a small saucepan. Heat to a gentle boil over medium heat. Turn over the heat, cover and set aside to infuse of 1 hour.
Transfer the cooked ribs to shallow baking dish. Scoop out the vegetables and arrange them around the ribs. Cover loosely with foil.
Skim as much fat off the liquid in the braising pot as you can. Pour the liquid into a medium sauce pan, bring to a boil a reduce the liquid to about a half cup. Season to taste. Keep warm.
Turn the broiler to high. Remove the rosemary sprigs from the glaze. Squeeze the horseradish to get out as much water as possible, then add to the glaze. Brush the glaze on the short ribs. Pour the reduced braising liquid around the ribs, not on them. Put the ribs under the broiler until there is a shiny glaze, about four minutes.
Serve with a Porter or Stout.