Maple Bourbon Glazed Short Ribs (Print Version)
Tender beef ribs braised in sweet maple-bourbon glaze for a comforting, flavor-packed 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
# Steps:
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 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 caramelize. 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 to a gentle simmer, stirring to combine.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours or until meat is fork-tender.
08 - Remove the lid for the last 30 minutes of cooking to allow the glaze to thicken and caramelize.
09 - Remove ribs from pot and set aside, covered to keep warm. Skim excess fat from sauce and simmer on stovetop over medium heat to thicken further if desired. Serve ribs drizzled generously with maple-bourbon glaze.
# Expert Tips:
01 -
- The maple-bourbon glaze creates this sticky, finger-licking situation that makes you wish youd made double
- These ribs reheat beautifully and somehow taste even better the next day
- Most of the cooking happens hands-off in the oven, leaving you free to actually enjoy your evening
02 -
- Patting the meat completely dry before searing is the difference between nicely browned and gray steamed meat
- Let the Dutch oven heat up properly before adding your oil and ribs, or youll regret the sticking
03 -
- Buying bone-in ribs is worth every penny for the flavor they contribute to the sauce
- If the sauce seems too thin after removing the ribs, just simmer it on the stove while the meat rests