Maple Bourbon Glazed Short Ribs (Printable Version)

Tender beef ribs braised for hours in a sweet maple-bourbon glaze with smoky undertones

# 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 well browned, about 3-4 minutes per side. Remove meat from pot 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 more minute until fragrant.
05 - Add tomato paste and stir 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 short ribs to the pot, nestling them into the sauce and vegetables. Cover tightly with the lid and transfer to the preheated oven.
08 - Braise for 2.5 to 3 hours or until the meat is fork-tender and pulls easily from the bone.
09 - Remove the lid for the last 30 minutes of cooking to allow the glaze to thicken and caramelize.
10 - Remove ribs from pot and set aside, covered to keep warm. Skim excess fat from the sauce and simmer on stovetop over medium heat to thicken further if desired.
11 - Serve ribs drizzled generously with the maple-bourbon glaze. Garnish with fresh herbs such as parsley or thyme if desired.

# Top Tips:

01 -
  • The maple-bourbon glaze creates this incredible sticky coating that makes people literally lick their fingers clean
  • These ribs transform into impossibly tender meat that falls apart with just a gentle nudge from your fork
02 -
  • Patting the meat completely dry before searing is non-negotiable if you want that gorgeous crust instead of gray boiled-looking beef
  • Letting the glaze reduce uncovered at the end is what transforms this from a braised dish into something restaurant-worthy
03 -
  • Skim the fat off the surface of the sauce before serving so the glaze really shines without being greasy
  • If the glaze isn't thick enough after the initial cooking time, simmer it on the stovetop while the ribs rest

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