Maple Bourbon Glazed Short Ribs (Print View)
Tender beef ribs braised in rich maple-bourbon glaze for a comforting, sweet and smoky meal.
# What You'll Need:
→ 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:
01 - Preheat the oven to 325°F.
02 - Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
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 ribs from pot 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 until fragrant.
05 - Add tomato paste, stirring constantly for 1-2 minutes to deepen flavor. Deglaze the pot with bourbon, scraping up 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 the mixture to a gentle simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables. Cover tightly with the lid and transfer to the preheated oven.
08 - Braise for 2.5-3 hours or until the meat is fork-tender and easily pulls away from the bone.
09 - Remove the lid for the last 30 minutes of cooking to allow the glaze to thicken and caramelize on the ribs.
10 - Remove ribs from pot and set aside, covered to keep warm. Skim excess fat from the surface of the sauce. Simmer sauce on stovetop over medium heat until further thickened if desired.
11 - Serve ribs drizzled generously with the reduced maple-bourbon glaze. Garnish with fresh herbs such as parsley or thyme if desired.
# Expert Suggestions:
01 -
- The meat becomes so tender it practically falls apart at the slightest touch
- That maple-bourbon glaze strikes the perfect balance between sweet and savory
02 -
- Pat the ribs absolutely dry before seating or they will steam instead of develop that gorgeous crust
- Let the glaze reduce in the oven uncovered for the full 30 minutes to achieve that restaurant-style finish
03 -
- Make the glaze in advance and refrigerate it overnight for deeper flavor integration
- Use grade B maple syrup if you can find it for a more robust maple flavor