Maple-Bourbon Glazed Short Ribs: A Savory Delight Recipe

Introduction

These Maple-Bourbon Glazed Short Ribs offer a perfect balance of sweet and savory flavors wrapped around tender, fall-off-the-bone beef. Slow-braised to perfection, this dish makes an impressive yet approachable meal for any occasion.

Ingredients

• 2 pounds beef short ribs
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 cup beef stock
• 1/2 cup bourbon whiskey
• 1/2 cup pure maple syrup
• 1/4 cup tamari sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon whole grain mustard
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C).
2. Step 2: Season the beef short ribs generously with sea salt and freshly ground black pepper.
3. Step 3: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
4. Step 4: Add the short ribs, searing them for about 4 minutes on each side until they develop a deep brown crust.
5. Step 5: Remove the ribs from the pot and set them aside on a plate.
6. Step 6: In the same pot, toss in the diced onion and sauté for approximately 5 minutes until translucent and fragrant.
7. Step 7: Add the minced garlic and continue to cook for another minute, stirring frequently.
8. Step 8: Pour in the beef stock, bourbon whiskey, maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and crushed red pepper flakes if desired. Stir well to combine.
9. Step 9: Carefully place the short ribs back into the pot, ensuring they are immersed in the sauce.
10. Step 10: Cover the pot with a tight-fitting lid and place it in the preheated oven.
11. Step 11: Braise the ribs for 2.5 to 3 hours, or until they are fork-tender and easily detach from the bone.
12. Step 12: Remove the pot from the oven and let it rest for about 10 minutes. Skim off any excess fat from the sauce before serving.

Tips & Variations

• For deeper flavor, marinate the ribs in the bourbon and maple mixture overnight before cooking.
• If you prefer a thicker glaze, reduce the sauce on the stovetop after braising until it reaches your desired consistency.
• Substitute tamari with soy sauce for a slightly different but still rich umami flavor.
• Omit crushed red pepper flakes if you prefer a milder dish, or increase for more heat.

Storage

Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of beef stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender.

What can I serve with these short ribs?

They pair well with creamy mashed potatoes, roasted vegetables, or even a simple green salad to balance the richness of the dish.

Maple-Bourbon Glazed Short Ribs: A Savory Delight Recipe

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★★★★★

4.9 from 80 reviews

• Author: Harper
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x

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Description

This Maple-Bourbon Glazed Short Ribs recipe offers a rich, savory, and slightly sweet flavor profile with tender, fall-off-the-bone beef short ribs braised in a luscious maple and bourbon sauce. Perfect for a comforting dinner, these ribs are slow-cooked in the oven to develop deep, complex flavors with a beautiful glaze.

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Ingredients

Scale 1x2x3x

Short Ribs

• 2 pounds beef short ribs
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Sauce

• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 cup beef stock
• 1/2 cup bourbon whiskey
• 1/2 cup pure maple syrup
• 1/4 cup tamari sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon whole grain mustard
• 1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow braising of the ribs.
2. Season Ribs: Generously season the beef short ribs with sea salt and freshly ground black pepper to enhance the flavor.
3. Sear Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs for about 4 minutes on each side until a deep brown crust forms, which locks in juices and adds flavor.
4. Set Ribs Aside: Remove the seared ribs from the pot and place them on a plate temporarily.
5. Sauté Onions: In the same pot, add diced yellow onion and sauté for about 5 minutes until translucent and fragrant, setting the base flavor for the sauce.
6. Add Garlic: Stir in minced garlic and cook for an additional minute, stirring frequently to prevent burning and develop aroma.
7. Create Sauce: Pour in beef stock, bourbon whiskey, maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and optional crushed red pepper flakes. Stir well to blend all ingredients into a harmonious sauce.
8. Braise Ribs: Carefully return the short ribs into the pot, ensuring they are immersed in the sauce. Cover with a tight-fitting lid and place in the preheated oven.
9. Cook Slow: Braise the ribs for 2.5 to 3 hours until fork-tender and the meat easily detaches from the bone, developing rich flavor and a glazed texture.
10. Rest and Finish: Remove the pot from the oven and let the ribs rest for about 10 minutes. Skim off any excess fat from the sauce before serving to maintain a balanced taste and presentation.

Notes

• For best results, use a heavy-bottomed Dutch oven or oven-safe pot with a tight lid to retain moisture during braising.
• Optional crushed red pepper flakes add a subtle spicy kick; adjust quantity or omit based on preference.
• Tamari sauce provides a gluten-free alternative to soy sauce, enhancing umami flavor.
• Allowing the ribs to rest after braising improves juiciness and flavor absorption.
• Leftover ribs and sauce can be refrigerated for up to 3 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: maple bourbon short ribs, braised short ribs, comfort food, slow-cooked ribs, maple glazed ribs