Maple Bourbon Glazed Short Ribs (Printable)

Tender beef ribs with sweet maple-bourbon glaze, slow-cooked to falling-off-the-bone perfection.

# 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
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 It:

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 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. Serve ribs drizzled generously with the maple-bourbon glaze.

# Expert Suggestions:

01 -
  • The glaze hits that perfect sweet and smoky balance that makes you close your eyes while eating
  • These ribs transform into something that practically falls apart at the slightest touch
  • The whole house smells like a cozy restaurant on a rainy Sunday afternoon
02 -
  • Pat the ribs completely dry before seating or they will steam instead of getting that beautiful crust
  • Let the glaze reduce in the oven uncovered for those last 30 minutes, it makes all the difference
  • The sauce needs time to thicken on the stove, so dont rush that final step
03 -
  • Trim any excess fat from the ribs before searing to prevent an overly greasy sauce
  • Let the ribs rest for 10 minutes before serving so they retain all their juices

Return