Recipe courtesy of Bal Arneson
Maple Date Short Ribs and Green Beans with Cilantro
4 hr 15 min
10 min
2 servings
4 hr 15 min
10 min
2 servings


  • 1 cup maple syrup
  • 1 cup red wine
  • 1/2 cup chopped dates
  • 1/2 cup vegetable stock
  • 1/4 cup dried curry leaves
  • 2 tablespoons fenugreek seeds
  • 2 teaspoons mustard seeds
  • A pinch of salt
  • A pinch of pepper
  • 1 rack short ribs
  • 1/2 recipe Green Beans with Cilantro, recipe follows
Green Beans with Cilantro:
  • 2 tablespoons grapeseed oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon minced garlic
  • 1 pound green beans, ends removed
  • A pinch of salt
  • 1/2 cup chopped cilantro


Preheat the oven to 350 degrees F. 

Put the maple syrup, wine, dates, stock, curry leaves, fenugreek seeds, mustard seeds, salt and pepper into a small saucepan and bring to a boil. Turn the heat down and simmer until the dates are soft, 15 to 20 minutes. Puree with an immersion blender, and then let cool. 

Place the ribs in a pan large enough to accommodate them in a single layer. Pour over the marinade, cover with plastic wrap and refrigerate for up to 3 hours. Wipe any excess marinade from the ribs, put them onto a baking sheet and bake until the ribs are very tender, about 1 hour. 

Serve with Green Beans with Cilantro.

Green Beans with Cilantro:

Heat the oil in a skillet and add the fennel seeds and garlic. Cook for about 30 seconds and then add the green beans. Season with salt and saute quickly until the beans are bright green and tender-crisp. Spill into a serving bowl, sprinkle with the cilantro, toss and serve. 

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