Maple Bourbon Glazed Short Ribs (Print Version)
Tender beef ribs braised slowly in a rich maple-bourbon glaze for fall-off-the-bone tenderness.
# Recipe Ingredients:
→ 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 and set aside.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
05 - Add tomato paste and stir for 1-2 minutes. Deglaze with bourbon, scraping up 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 short ribs to the pot, nestling into the sauce and vegetables. Cover and transfer to oven. Braise for 2.5-3 hours 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 and cover to keep warm. Skim excess fat from sauce and simmer on stovetop until thickened to desired consistency.
10 - Serve ribs drizzled generously with maple-bourbon glaze. Garnish with fresh herbs if desired.
# Expert Advice:
01 -
- The meat becomes so tender it literally falls off the bone with just a gentle nudge from your fork
- That glaze hits every perfect note, sweet smoky savory and slightly tangy all at once
- Most of the cooking happens hands-free in the oven leaving you free to handle sides or just relax
02 -
- Do not rush the searing step because that brown crust is where most of the deep flavor comes from
- Letting the sauce simmer uncovered at the end is what transforms it from thin braising liquid into that gorgeous glaze
03 -
- Use a pot that is just big enough to hold everything snugly so the liquid does not reduce too much
- If the glaze gets too thick just whisk in a splash of warm water or beef stock to loosen it up