Maple Bourbon Glazed Short Ribs (Print Version)
Tender beef ribs braised in sweet maple and smoky bourbon glaze for a comforting, rich 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 Steps:
01 - Preheat the oven to 325°F.
02 - Pat the short ribs dry and season 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, about 3–4 minutes per side. Remove 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.
05 - Add tomato paste, stirring for 1–2 minutes. 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 to a simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables.
08 - Cover and transfer to the preheated oven. Braise for 2.5–3 hours or until the meat is fork-tender.
09 - Remove the lid for the last 30 minutes to allow the glaze to thicken and caramelize.
10 - Remove the ribs from the pot and set aside, covered. Skim excess fat from the sauce and simmer on the stovetop to thicken further if desired.
11 - Serve ribs drizzled generously with the maple-bourbon glaze and garnished with fresh herbs if desired.
# Expert Tips:
01 -
- The glaze achieves that perfect sweet-smoky balance that makes people ask whats your secret
- These ribs transform from tough cuts into meat that literally falls off the bone with just a nudge
- The house smells incredible for hours, which is basically free aromatherapy
02 -
- Patting the meat dry is not optional because moisture prevents proper browning
- Letting the glaze reduce uncovered in the last 30 minutes makes all the difference for that restaurant-quality finish
- The sauce will look thin going into the oven but it transforms into something velvety and rich
03 -
- Skim the fat thoroughly before reducing the sauce so you get that velvety finish
- Let the ribs rest for at least 15 minutes before serving so they retain all their juices