Maple Bourbon Glazed Short Ribs (Printable)
Tender beef ribs braised in sweet maple-bourbon sauce until falling off the bone.
# 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 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 deeply browned, approximately 3–4 minutes per side. Remove ribs 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 additional minute.
05 - Add tomato paste and stir for 1–2 minutes. 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 simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables. Cover tightly and transfer to the oven.
08 - Braise for 2.5–3 hours 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 caramelize.
10 - Remove 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 maple-bourbon glaze. Garnish with fresh herbs if desired.
# Expert Tips:
01 -
- The maple bourbon glaze creates this sticky, caramelized coating that makes people involuntarily close their eyes when they take the first bite
- These ribs cook low and slow, practically guaranteeing tender, fall-off-the-bone meat even if you are new to braising
02 -
- Patting the meat completely dry before searing is the difference between nicely browned ribs and gray, steamed meat
- Letting the tomato paste cook until it darkens makes a huge difference in the final sauce depth
03 -
- Skim the fat while the sauce is hot for easier removal
- If the sauce is too thin after braising, simmer it on the stovetop until it coats a spoon