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Maple Braised Short Ribs

Short rib (from butcher uncut bones still on)                1
Carrots (cut oblique)                                                 8
Pearl onions (peeled)                                    1/3 pound
Celery (cut diagonal)                                        5 sticks
Beef  Stock                         24 ounce (1 pint and a half)
Maple syrup                                                      1/4cup
Butter                                                                  2tbls.
Olive Oil                                                               2tbls.
Salt and Pepper                                               To Taste
Garlic                                                    2Clove Crushed

1-Pre-heat oven to 375*F
2-Season short rib with salt and pepper on both sides.
3- heat 2tbls olive oil in braising pan over medium heat.
4- When oil is hot (will start to smoke) , lay rib -meat side down in pan let sear for two minutes and add 2tbls butter-let sear for another minute and take out of pan and place on paper towel.
5-With fat still in pan add onions and let cook till lightly brown, then add all vegetables-season with salt and pepper.
6- Add 2 crushed garlic cloves and all beef stock.
7-Return rib to pan(seared side up),and coat with maple syrup.
8-Cover contents of pot  with parchment paper and then place lid on pan.
9- Braise till rib is tender when a knife runs through with no resistance (about 21/2 hours).

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