Introduction

These Maple-Bourbon Glazed Short Ribs offer a rich and savory flavor perfect for a comforting meal. Slow-braised until tender, they are coated in a luscious glaze that balances sweet and smoky notes. This recipe is sure to impress both family and guests alike.

Maple-Bourbon Glazed Short Ribs Recipe - Recipe Image

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

Step 1: Preheat your oven to 300°F (150°C).
Step 2: Season the beef short ribs generously with sea salt and freshly ground black pepper.
Step 3: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Step 4: Add the short ribs, searing them for about 4 minutes on each side until they develop a deep brown crust.
Step 5: Remove the ribs from the pot and set them aside on a plate.
Step 6: In the same pot, toss in the diced onion and sauté for approximately 5 minutes until they become translucent and fragrant.
Step 7: Add the minced garlic and continue to cook for another minute, stirring frequently.
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.
Step 9: Carefully place the short ribs back into the pot, ensuring they are immersed in the sauce.
Step 10: Cover the pot with a tight-fitting lid and place it in the preheated oven.
Step 11: Braise the ribs for 2.5 to 3 hours, or until they are fork-tender and easily detach from the bone.
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 extra depth, marinate the short ribs in the bourbon and maple syrup mixture for a few hours before cooking.
If you prefer less heat, omit the crushed red pepper flakes.
Substitute tamari sauce with soy sauce if gluten-free options are not necessary.
Serve with creamy mashed potatoes or roasted vegetables to complement the rich flavors.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve tenderness and flavor. You can also freeze the cooked ribs for up to 2 months; thaw overnight in the refrigerator before reheating.

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 preparing the sauce, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender.

What can I substitute if I don’t have bourbon?

You can replace bourbon with a good-quality whiskey or skip the alcohol altogether, adding a little extra beef stock and a splash of apple cider vinegar to maintain flavor balance.

Maple-Bourbon Glazed Short Ribs Recipe

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★★★★★

4.8 from 83 reviews

These Maple-Bourbon Glazed Short Ribs are a savory and tender delight, perfectly braised in a rich sauce combining bourbon whiskey, pure maple syrup, tamari, and beef stock. Slow-cooked to fork-tender perfection, this recipe offers a harmonious blend of sweet, smoky, and tangy flavors that elevate classic beef short ribs into an unforgettable main dish perfect for cozy dinners or special occasions.

Author: Nora
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Meat

2 pounds beef short ribs
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Sauce and Aromatics

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

Preheat the oven: Preheat your oven to 300°F (150°C) to ensure it reaches the perfect temperature for slow braising the ribs.
Season the short ribs: Generously season the beef short ribs on all sides with sea salt and freshly ground black pepper to enhance the meat’s natural flavors.
Sear the ribs: Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Place the short ribs in the pot and sear each side for about 4 minutes until they develop a deep, brown crust, locking in juices and flavor.
Set ribs aside: Remove the ribs from the pot and place them on a plate to keep warm while you prepare the sauce base.
Sauté onions: In the same pot, add the diced yellow onion and sauté for approximately 5 minutes until the onions become translucent and fragrant, scraping up any browned bits left from searing.
Add garlic: Stir in the minced garlic and cook for another minute, stirring frequently to prevent burning and to release the garlic’s aroma.
Create the glaze: Pour in the beef stock, bourbon whiskey, pure maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and crushed red pepper flakes if using. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
Braise the ribs: Carefully return the short ribs to the pot, nestling them into the sauce to ensure they are mostly submerged. Cover the pot tightly with a lid and transfer it to the preheated oven.
Slow cook until tender: Braise the ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falls easily off the bone, absorbing all the rich flavors of the glaze.
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 surface of the sauce before serving to ensure a clean, rich finish.

Notes

For an extra smoky flavor, consider using smoked sea salt in place of regular sea salt.
If you prefer less heat, omit the crushed red pepper flakes.
The tamari sauce provides a gluten-free alternative to soy sauce and adds depth and umami to the glaze.
Leftover ribs reheat well in the sauce; store in an airtight container in the refrigerator for up to 3 days.
This dish pairs wonderfully with creamy mashed potatoes or roasted seasonal vegetables to balance the rich glaze.

Keywords: Maple Bourbon Short Ribs, Braised Short Ribs, Slow Cooked Beef, Bourbon Glaze, Maple Syrup Ribs, Comfort Food, Oven Braised Meat