Maple Bourbon Glazed Short Ribs (Print)
Tender beef ribs in a rich maple-bourbon glaze with sweet and smoky flavors.
# 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
# Directions:
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 deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and lightly browned. Stir in garlic and cook for 1 minute until fragrant.
05 - Add tomato paste and stir constantly for 1-2 minutes to deepen the flavor. Deglaze 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.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables. Cover tightly with the lid.
08 - Transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and pulls away from the bone easily.
09 - Remove the lid for the final 30 minutes of cooking to allow the sauce to thicken and develop a rich caramelized finish.
10 - Remove ribs from the pot and cover to keep warm. Skim excess fat from the sauce surface. Simmer the sauce on the stovetop over medium heat until reduced and thickened to your preference.
11 - Arrange ribs on serving plates and drizzle generously with the reduced maple-bourbon glaze. Garnish with fresh herbs if desired.
# Expert Tips:
01 -
- The meat becomes so tender it literally falls off the bone with just a gentle nudge from your fork
- That maple-bourbon glaze creates this incredible sweet and smoky flavor profile that feels fancy but comes together mostly hands-off
- Leftovers make the most incredible sandwiches the next day, if they even last that long
02 -
- Don't rush the searing step, those browned bits are where all the deep flavor lives
- The sauce might look thin at first but it will concentrate beautifully during braising
- Letting the ribs rest before serving keeps all those juices inside the meat where they belong
03 -
- Patting the meat completely dry before searing makes all the difference in getting that gorgeous brown crust
- Use a Dutch oven that's just big enough to hold everything, too much space and your sauce might reduce too quickly