Yield:  12 Servings

8 pound bone-in short ribs
kosher salt
freshly ground black pepper
4 tablespoon extra virgin olive oil
4 large yellow onion; sliced
2 large carrot; chopped
3 cup porter ale
1 1/2 cup beef stock; or veal, chicken
2 sprig rosemary; 4 inches
2 large bay leaf
6 tablespoon pure maple syrup
4 sprig rosemary; 4 inches
2 tablespoon prepared horseradish

1. TRIM RIBS: Trim any excess fat from the short ribs leaving silver skin

2. SALT RIBS: up to 1-2 days and refrigerate

3. HEAT OVEN TO 300°F : Pat ribs dry with a paper towel, but don't rub
off salt. Season with pepper.

4. BROWN THE RIBS: pour oil into a Dutch oven or other heavy braising pot
(4-6 Quart) wide enough to accommodate the ribs in a crowded single layer
and heat over medium heat. Add only as many ribs as will fit without
touching, and brown them, turning with tongs, until brown on all sides.
Transfer to a platter and reserve.

5. AROMATICS: Pour off and discard all but a tablespoon of fat from the
pot but do not scrape off the "fond" (caramelized drippings). Return to
heat and add carrot and onion. Season with salt and pepper and saute until
softened and brown.

6. THE BRAISING LIQUID: Add the ale and bring to a full boil. Boil for 2
minutes, scraping fond from bottom with a wooden spoon. Pour in the
stock, bring to a boil and reduce heat to a simmer. Return 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.
Add more stock or ale if necessary.

7. THE BRAISE: Cover with a piece of parchment. Cover, put in oven and
braise for about 2/1/2 hours. Turn the ribs every 40-45 minutes, until
fork-tender. Check under the lid after 10 minutes to be sure liquid is not
boiling, if so lower heat 10-15 degrees.

8. PREPARE THE GLAZE: While the ribs are braising (or warming) combine
the maple syrup and rosemary in a small saucepan. heat to a gentle boil
over medium heat. Turn off the heat, cover and set aside to infuse for 1
hour. (can be made up to 3 days ahead and refrigerated)

9. BACK TO RIBS: When ribs are tender carefully remove from pot with
tongs and transfer to a flameproof casserole dish large enough to
accommodate in one layer. Scoop out vegetables with a slotted spoon and
arrange them around the ribs. COVER Loosely with foil to keep warm.

10: FINISHING THE BRAISING LIQUID: Collect all the juices from the pot in
a saucepan and spoon off the layer of fat with a large spoon or use a de
greaser or separator. Braising liquid should be the consistency of syrup.
If not boil and reduce for 10-15 minutes. Season to taste with salt and
pepper.

11.: GLAZING THE RIBS: Heat the broiler on high. Squeeze as much liquid
as you can out of the horseradish and add to glaze. Brush the ribs with
glaze and pour the reduced braising liquid around the ribs. Broil until
ribs sizzle, about 4 minutes.