Entree: Canada – Alberta – Calgary Stampede Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 35 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) beef short ribs (about 4 large pieces, trimmed of excess fat)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) smoked paprika
- 1 tbsp (8 g) chili powder
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced (about 8 oz (225 g))
- 4 garlic cloves, minced (about 1 oz (28 g))
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) amber lager or mild ale (optional, for local flavor)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (28 g) butter
- Fresh parsley, chopped, for garnish (optional)

Show original ingredient measurements

- 3 lb (1.36 kg) beef short ribs (about 4 large pieces, trimmed of excess fat)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) smoked paprika
- 1 tbsp (8 g) chili powder
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced (about 8 oz / 225 g)
- 4 garlic cloves, minced (about 1 oz / 28 g)
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) amber lager or mild ale (optional, for local flavor)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (28 g) butter
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Pat the short ribs dry and season all over with salt and pepper.
2. In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, and brown sugar. Rub this spice blend evenly over the ribs.
3. Heat vegetable oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Sear the ribs in batches, 2–3 minutes per side, until well browned. Transfer seared ribs to a plate.
4. Reduce heat to medium, add butter, then sauté sliced onion until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Deglaze the pot with beer (if using) scraping up browned bits, then add beef broth, apple cider vinegar, and Worcestershire sauce. Bring to a simmer.
6. Return ribs to the pot, bone side down, arranging them snugly. Cover the pot and transfer to the oven. Braise until very tender, 2 1/2–3 hours.
7. Meanwhile, make the glaze: whisk together maple syrup and Dijon mustard in a small bowl. When ribs are tender, remove the pot from oven and transfer ribs to a baking sheet lined with foil.
8. Brush ribs generously with the maple-mustard glaze and finish under a preheated broiler or on a hot grill for 3–5 minutes, watching closely, until glaze is caramelized and slightly charred.
9. Let ribs rest 5 minutes, skim and reduce any pan juices into a thick sauce if desired, and spoon over ribs. Garnish with chopped parsley and serve hot.