Maple-Bourbon Glazed Short Ribs Recipe
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.
- 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
