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10/17/2019 12:01 AMAs of early October, there was no hard frost and so my local farmstand still had tomatoes. I visited them recently and bought another $14 worth of tomatoes.
It was hard to find a parking place since families were there to pick pumpkins and apples. Just to feel like I was part of autumn, I bought an acorn squash, which I will bake tonight with chopped apples, walnuts, and a bit of honey or brown sugar.
But since it really and truly is fall, what I really want to do is try a particular recipe I found in Yankee magazine’s September 2019 issue. It calls for cider syrup. I called B.F. Clyde’s Cider Mill, which is well worth a visit next time you are near Mystic. Find out more about them at clydescidermill.com.
Anyway, they had just three bottles. So, here is how you make your own cider syrup: Combine 4 cups sweet cider, 3 tablespoons light corn syrup, 2 sticks of cinnamon, and 1 tablespoon unsalted butter. Bring to a boil, then simmer until it is reduced to about half. Remove from heat, stir in the butter and allow to cool a bit.
Use it for the recipe below and save the rest for pancakes, waffles, or warm biscuits.
Here is the recipe I love. Feel free to use a 3- to 5-pound beef chuck or the same size pork butt. If you are concerned about the hard cider, remember during the oven braising and the sauce at the end, much of the alcohol will be gone.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Cider-Braised Beef Short Ribs
From Yankee magazine, September, 2019
Yield: Serves 6 servings
2 tablespoons plus 1 tablespoon salt
4 to 5 pounds beef short ribs
3 tablespoons plus 1 tablespoon vegetable oil
2 large onions, thinly sliced
5 cloves garlic, minced
2 tablespoons shopped fresh thyme leaves
1 cup cider syrup
1 cup sweet cider
1 cup plus 1 cup dry hard cider
½ cup chopped dried figs
1 teaspoon cider vinegar
2 bay leaves
1 sprig fresh rosemary
Zest from 1 lemon, finely grated for garnish
handful of fresh parsley or cilantro leaves, for garnish
Rub 2 tablespoons salt into the ribs. If possible, do this a day before cooking, in the refrigerator. If you don’t have time, salt the ribs 1 hour before cooking.
Preheat the oven to 300 degrees. Heat 3 tablespoons oil in a skillet over medium-high heat, then sear short ribs in batches to brown, about 4 minutes per side.
Meanwhile, heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Add onions and cook, stirring to brown slightly, 8 to 10 minutes.
Stir in the garlic, thyme, and remaining salt to the onions, then add the ribs to the pot. Pour in the cider syrup, sweet cider, and 1 cup hard cider. The liquid should not cover the ribs completely. Scatter the dried figs. Cover and set in the oven. Cook until the meat is falling off the bones and is a rich, dark color, 2 to 3 hours. Transfer to a heatproof dish suitable for serving.
Pour the pan juices through a strainer into a large glass measuring cup. Skim off the fat and discard.
Combine the juices, 1 cup hard cider, and the vinegar, bay leaves, and rosemary in a small saucepan over high heat. Bring to a boil, then reduce heat and let simmer for 15 minutes. Pour sauces over the ribs. Sprinkle with lemon zest and parsley or cilantro. If you are not going to serve it right away, cover the dish and keep warm in the oven at 200 degrees.