Culinary Corner

Ingredients

• 3 kg bone-in beef short ribs 
• 30 ml kosher salt 
• 10 ml cracked black pepper 
• 60 ml canola oil 
• 2 onions, diced 
• 2 carrots, diced 
• 2 celery stalks, diced 
• 4 cloves garlic, crushed 
• 60 g tomato paste 
• 750 ml red wine 
• 1.5 L beef stock 
• 2 bay leaves 
• 4 sprigs thyme 
• 2 sprigs rosemary  

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with parchment paper.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, salt, pepper, and thyme.
3. Pat the chicken thighs dry with paper towel and arrange them skin-side up on the baking sheet.
4. Spoon about two-thirds of the maple Dijon mixture over the chicken thighs.
5. Bake for 30 minutes, then brush with the remaining glaze. Continue roasting for another 10–15 minutes, or until the chicken is cooked through, and the skin is golden and slightly caramelized (internal temperature should reach 165°F / 74°C).
6. Let the chicken rest for 5 minutes before serving. Spoon any pan juices over top for extra flavour.