Maple Bourbon Glazed Short Ribs (Printable Version)
Tender beef short ribs braised in a rich maple-bourbon glaze with vegetables and aromatics for a comforting, flavor-packed meal.
# What You 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
# How To Make:
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 well browned, approximately 3–4 minutes per side. Remove from pot 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 until fragrant.
05 - Add tomato paste, stirring constantly for 1–2 minutes to deepen flavor. 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 the mixture to a gentle simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables, ensuring they are partially submerged.
08 - Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2.5–3 hours or until the meat is fork-tender and pulling away from the bone.
09 - Remove the lid for the final 30 minutes of cooking to allow the glaze to thicken and caramelize on top of the ribs.
10 - Remove the ribs from the pot and set aside, covered to keep warm. Skim excess fat from the sauce and simmer on the stovetop over medium heat until thickened to desired consistency.
11 - Arrange ribs on serving plates and drizzle generously with the reduced maple-bourbon glaze. Garnish with fresh herbs if desired.
# Expert Advice:
01 -
- The meat becomes so tender you barely need a knife, and the glaze balances sweet and smoky in a way that makes everyone ask for seconds
- This recipe rewards patience with restaurant-quality results that feel fancy but are surprisingly straightforward to pull off
02 -
- Pat the ribs absolutely dry before seating, otherwise they will steam instead of brown, and you will miss out on all that deep flavor
- Do not rush the reduction at the end, as those last 30 minutes uncovered are what transforms good braised ribs into extraordinary ones
03 -
- If you do not have a Dutch oven, any heavy oven-proof pot with a tight-fitting lid will work, but avoid thin aluminum pans
- Let the ribs rest for at least 10 minutes after cooking so the juices redistribute throughout the meat