Maple Bourbon Glazed Short Ribs (Print Version)
Tender beef ribs braised in sweet maple and 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
# How to Cook:
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, approximately 3-4 minutes per side. Remove meat and set aside.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant. Stir in garlic and cook for 1 additional minute.
05 - Add tomato paste, stirring constantly 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 mixture to a gentle simmer.
07 - Return the seared short ribs to the pot, nestling them into the sauce and vegetables.
08 - Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 to 3 hours or until the meat is fork-tender and falling off 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 pot and tent with foil to keep warm. Skim excess fat from the sauce and simmer on stovetop over medium heat until desired consistency is reached. Serve ribs generously drizzled with the maple-bourbon glaze.
# Expert Advice:
01 -
- The glaze strikes that perfect balance between sweet and smoky without being cloying
- These ribs reheat beautifully for a dinner that feels special two nights in a row
02 -
- Rushing the sear step is the biggest mistake—really take your time getting that dark crust
- The glaze thickens dramatically as it cools, so don't reduce it too much or it will turn into candy
03 -
- Let the ribs rest for at least 10 minutes before serving—the meat stays juicier
- Make these a day ahead—the flavors intensify overnight and the fat skims off easier when chilled