Maple Bourbon Glazed Short Ribs (Printable Version)
Tender beef ribs slow-cooked and finished with a rich maple-bourbon glaze for a deeply satisfying main course.
# 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
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 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, approximately 3-4 minutes per side. Remove ribs and set aside on a plate.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. 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. Pour in bourbon and deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. 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 mixture to a gentle simmer.
07 - Return the short ribs to the Dutch oven, nestling them into the sauce and vegetables so they are partially submerged.
08 - Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until meat is fork-tender and pulls easily from 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, cover loosely with foil, and set aside. Skim excess fat from the sauce surface. Simmer sauce on the stovetop over medium heat for 5-10 minutes if further thickening is desired.
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 maple bourbon glaze creates that sticky caramelized exterior that makes restaurant short ribs so unforgettable
- These reheated even better the next day, if they actually last that long in your fridge
02 -
- Patting the meat completely dry before searing is non negotiable for getting that beautiful brown crust
- Letting the glaze reduce uncovered at the end is what creates that restaurant quality finish
03 -
- For non alcoholic version, swap bourbon for apple juice with a dash of liquid smoke
- Use a paper towel to carefully skim excess fat from the surface before serving