Maple Bourbon Glazed Short Ribs (Print version)

Tender beef ribs in a rich maple-bourbon glaze, slow-cooked to fall-off-the-bone perfection.

# Ingredient List:

→ Beef

01 - 3.3 lbs beef short ribs, bone-in

→ Vegetables & Aromatics

02 - 1 large yellow onion, chopped
03 - 2 carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 4 garlic cloves, minced

→ Glaze & Sauce

06 - 1/2 cup pure maple syrup
07 - 1/3 cup bourbon whiskey
08 - 2 tablespoons soy sauce (gluten-free if needed)
09 - 2 tablespoons tomato paste
10 - 2 cups beef stock
11 - 1 tablespoon apple cider vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon black pepper
15 - 1 teaspoon salt
16 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat the oven to 325°F.
02 - Pat the short ribs dry and season with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove and set aside.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
05 - Add tomato paste, stirring for 1-2 minutes. Deglaze the pot with bourbon, scraping any browned bits from the bottom. Cook for 2 minutes until slightly reduced.
06 - Stir in maple syrup, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, and beef stock. Bring to a simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables.
08 - Cover and transfer to the preheated oven. Braise for 2.5-3 hours or until the meat is fork-tender.
09 - Remove the lid for the last 30 minutes to allow the glaze to thicken and caramelize.
10 - Remove the ribs from the pot and set aside, covered. Skim excess fat from the sauce and simmer on the stovetop to thicken further if desired.
11 - Serve ribs drizzled generously with the maple-bourbon glaze and garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • The maple-bourbon glaze hits that perfect sweet and smoky balance that makes everyone at the table go quiet
  • These ribs cook slowly while you do literally anything else, rewarding you with fall-apart meat that needs nothing more than a fork
02 -
  • The glaze will look thin when you put it in the oven but it reduces into something velvety and incredible
  • Letting the ribs rest covered after cooking keeps them tender while you finish the sauce
03 -
  • Use real maple syrup not pancake syrup or the flavor will be completely wrong
  • Don't skip the tomato paste because it creates the gorgeous mahogany color

Return