Description
These Maple-Bourbon Glazed Short Ribs are the ultimate comfort food, combining tender, slow-cooked beef enhanced by a rich and flavorful maple-bourbon glaze. Perfectly seared and braised for hours, these ribs develop a deep, complex flavor profile with notes of sweet maple, smoky bourbon, and tangy mustard, delivering a hearty and indulgent meal ideal for gatherings or cozy dinners.
Ingredients
Scale
Meat
- 4 pounds Beef Short Ribs
Seasonings
- 1 teaspoon Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Crushed Red Pepper Flakes (optional)
Searing & Braising
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, sliced
- 4 cloves Garlic, minced
- 2 cups Beef Stock
- 1 cup Bourbon Whiskey
Glaze
- 1/2 cup Pure Maple Syrup
- 1/4 cup Tamari Sauce
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Whole Grain Mustard
Instructions
- Prepare the ribs: Pat the beef short ribs dry with paper towels. Season all sides generously with sea salt and freshly ground black pepper to enhance the natural flavors of the meat.
- Sear the ribs: Heat olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- Sauté aromatics: In the same pot, add sliced yellow onion and minced garlic. Cook until softened and fragrant, approximately 5 minutes.
- Deglaze and add liquids: Pour in bourbon whiskey to deglaze the pot, scraping up all browned bits from the bottom for maximum flavor. Allow the bourbon to reduce slightly, then add beef stock, maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and optional crushed red pepper flakes. Stir to combine.
- Braise the ribs: Return the seared short ribs to the pot, submerging them in the liquid mixture. Cover the pot with a lid and transfer to a preheated oven at 325°F (163°C). Braise for approximately 2.5 hours or until the meat is tender and almost falling off the bone.
- Finish the glaze: Once ribs are tender, remove them from the pot and place on a serving dish. Transfer the cooking liquid to a saucepan and simmer over medium heat until it reduces to a thick glaze consistency, about 10-15 minutes. Pour the glaze over the ribs.
- Serve and enjoy: Garnish with fresh herbs if desired and serve the ribs warm alongside your favorite sides for an indulgent comfort meal.
Notes
- For extra flavor complexity, consider marinating the ribs overnight in the bourbon and maple syrup mixture before searing.
- If you do not have tamari sauce, soy sauce can be used as a substitute, but tamari adds a gluten-free option.
- Adjust the crushed red pepper flakes to your preferred heat level or omit for a milder dish.
- Leftover ribs and glaze make excellent sandwiches or can be reheated gently on the stovetop.
