Maple Bourbon Glazed Short Ribs (Printable)

Tender beef ribs braised for hours in a sweet and smoky maple-bourbon sauce until fork-tender and deeply flavorful.

# 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 on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove meat and set aside on a plate.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and beginning to caramelize. Stir in garlic and cook for 1 minute until fragrant.
05 - Add tomato paste and stir constantly for 1-2 minutes to darken its color. Deglaze the pot with bourbon, scraping up any browned bits from the bottom with a wooden spoon. 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 away easily from 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 the pot and cover loosely with foil to keep warm. Skim excess fat from the sauce surface. Simmer the sauce on the stovetop over medium heat until reduced to your desired consistency.
11 - Arrange ribs on a serving platter and drizzle generously with the maple-bourbon glaze. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • The maple bourbon glaze transforms into something that coats the back of your spoon like liquid gold
  • Your kitchen will smell like a fancy restaurant without any fancy techniques or stress
02 -
  • Rushing the sear step creates flat flavor, so take the time to get proper color on every side
  • Removing the lid too early prevents the glaze from reaching that perfect consistency
03 -
  • Patting the meat completely dry before searing makes all the difference in getting that restaurant quality crust
  • Letting the glaze reduce in the oven instead of just on the stove creates that clingy restaurant style coating

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