3 Lb           Beef short ribs

1 Lg           Onion, sliced

2 Tb           Teeny Tiny Spice Co. of Vermont® Harissa

2 C             Red wine

2 Tb           Maple Syrup

½ tsp         Salt

• Use a pan that is safe on both the stove top and in the oven, and that has a lid.
• On the stove top over medium heat, brown the short ribs.
• Add the onion and allow to cook for 5 minutes.
• Stir in Harissa and salt.
• Add red wine, maple syrup and enough water to cover the ribs.
• Place cover on pan and place in a 350°F oven for 2-5 hours.
• Uncover and allow to cook for another 30 minutes.
• Serve with roasted or mashed potatoes. Meat can also be taken off of the bone and served over pasta or in a sandwich.