Maple Braised Short Ribs with Browned Butter Noodles

Maple Braised Short Ribs

• 5 pounds beef shortribs
• 2 cups vegetable stock
• 1 cup apple cider
• 1 cup pure maple syrup, divided
• 1/4 cup shallots, minced
• 2 bay leaves

Browned Butter Noodles

• 8 ounces extra wide egg noodles
• 1/2 cup butter
• sea salt, to taste
• sage sprigs, for garnish

1. Preheat oven to 350 degrees.
2. In a dutch oven, or other large heavy covered pot, combine short ribs, stock, apple cider, maple syrup, shallots and bay leaves.
3. Cover and bake for 3 hours.
4. When ready to serve: Remove ribs from pot and strain sauce. Return sauce to pan and simmer over medium heat until reduced to one cup. Add an additional ½ cup maple syrup and any salt if needed.
5. Cook noodles according to directions on package. Drain.
6. Meanwhile, melt butter in a small saucepan over medium heat and continue cooking until browned.
7. Remove from heat. When ready to serve, drizzle browned butter over noodles on plates, top with Maple Braised Short Ribs and sauce and a sprig of sage.