Maple Bourbon Glazed Short Ribs (Printable version)
Tender beef ribs braised slowly in a sweet and smoky maple-bourbon glaze until falling off the bone.
# 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
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. Serve ribs drizzled generously with the maple-bourbon glaze.
# Expert Suggestions:
01 -
- The meat becomes so tender you barely need a knife, like it is giving you a gentle hug
- That maple-bourbon glaze hits every single flavor button sweet, smoky, rich, and somehow comforting all at once
- Most of the cooking happens hands-free in the oven, leaving you free to pretend you are doing something productive
02 -
- Patting the meat absolutely dry before searing is the difference between nicely browned and grey boiled-looking meat
- Letting the pot come to room temperature before skimming fat makes it so much easier to remove the excess
- The sauce will look thin when you first put it in the oven but it reduces and concentrates beautifully
03 -
- Use a Dutch oven that is just big enough to hold everything comfortably, too much space and the sauce might reduce too quickly
- Let the ribs rest for at least 10 minutes after cooking so they do not lose all their juices