On a cutting board, chop garlic and place in mixing bowl. Add Brown sugar, chopped rosemary, maple coffee, salt pepper and olive oil. Mix together until in ingredients have come into a paste. Rub short ribs with paste and let sit for 2-8 Hours.
Preheat your oven to 315ºF (155ºC) Take marinating short ribs out of the fridge and let come to room temperature for at least 10minutes prior to cooking, place a pot on the stove and heat beef stock. Begin to heat up a large oven proof sauté pan with 2 tsp. (10mL) olive oil. When oil is hot sear shortribs in the pan for 2 minutes on each side nicely browning the outside of the meat. Once browning is complete add in onion, sweet potato, carrot and port wine. Let simmer on medium until 1/3 of the liquid has evaporated from the pan. Then add the hot stock to the pan and cover. Place the sauté pan covered in oven for 2 hours, checking and stirring the contents every half an hour. After 2 hours place the sauté pan back on to the stove and simmer for another 30 minutes. The liquid should reduce by half during this time making the sauce.
Serve with Quinoa, Salad, Harvest Vegetables, Or Pasta