Maple Bourbon Glazed Short Ribs (Printable)
Tender beef ribs in a rich maple-bourbon glaze, perfectly braised for fall-off-the-bone tenderness.
# 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
# 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.
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 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 additional minute until fragrant.
05 - Add tomato paste and stir 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 seared short ribs to the pot, nestling them into the sauce and vegetables.
08 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
09 - Remove the lid for the final 30 minutes of cooking to allow the glaze to thicken and develop a rich caramelized finish.
10 - Remove ribs from the pot and cover loosely to keep warm. Skim excess fat from the sauce surface. Simmer the sauce on the stovetop over medium heat until reduced and thickened to desired consistency.
11 - Arrange the glazed short ribs on serving plates and drizzle generously with the reduced maple-bourbon sauce. Garnish with fresh herbs if desired.
# Cooking Tips:
01 -
- The meat becomes impossibly tender, practically falling apart when you look at it
- That maple-bourbon glaze hits every note sweet, smoky, rich without being cloying
- Most of the cooking happens hands-off in the oven, filling your house with the best kind of anticipation
02 -
- Dont rush the searing step, those browned bits are what make the sauce taste restaurant-quality
- Real maple syrup is non-negotiable, artificial pancake syrup will turn this into something cloying and strange
- The glaze thickens considerably as it rests, so dont reduce it too aggressively on the stove
03 -
- Trim excess fat from the ribs before searing, otherwise youll be skimming forever later
- If the glaze seems too thin after braising, remove the ribs and reduce the sauce on the stove while they rest