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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow braising of the ribs.
- Season Ribs: Generously season the beef short ribs with sea salt and freshly ground black pepper to enhance the flavor.
- 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.
- Set Ribs Aside: Remove the seared ribs from the pot and place them on a plate temporarily.
- 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.
- Add Garlic: Stir in minced garlic and cook for an additional minute, stirring frequently to prevent burning and develop aroma.
- 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.
- 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.
- 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.
- 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
