Maple Bourbon Glazed Short Ribs (Printable)

Tender beef short ribs braised in a rich maple-bourbon glaze with smoky, sweet flavors. Fork-tender meat with caramelized coating.

# What You’ll Need:

→ Beef

01 - 3.3 lbs beef short ribs, bone-in

→ Vegetables & Aromatics

02 - 1 large yellow onion, chopped
03 - 2 carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 4 garlic cloves, minced

→ Glaze & Sauce

06 - 1/2 cup pure maple syrup
07 - 1/3 cup bourbon whiskey
08 - 2 tablespoons soy sauce (gluten-free if needed)
09 - 2 tablespoons tomato paste
10 - 2 cups beef stock
11 - 1 tablespoon apple cider vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon black pepper
15 - 1 teaspoon salt
16 - 2 tablespoons olive oil

# Directions:

01 - Preheat the oven to 325°F.
02 - Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until well browned, approximately 3-4 minutes per side. Remove ribs from pot and set aside.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 additional minute until fragrant.
05 - Add tomato paste, stirring constantly for 1-2 minutes to deepen flavor. Deglaze the pot with bourbon, scraping any browned bits from the bottom. Cook for 2 minutes until slightly reduced.
06 - Stir in maple syrup, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, and beef stock. Bring the mixture to a gentle simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables, ensuring they are partially submerged.
08 - Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and easily pulls away from the bone.
09 - Remove the lid for the final 30 minutes of cooking to allow the glaze to thicken and caramelize on the ribs.
10 - Remove ribs from pot and set aside, covered to keep warm. Skim excess fat from the surface of the sauce. Simmer on stovetop over medium heat until further thickened if desired.
11 - Arrange ribs on serving plates and drizzle generously with the reduced maple-bourbon glaze. Garnish with fresh herbs such as parsley or thyme if desired.

# Expert Suggestions:

01 -
  • The maple bourbon glaze creates this incredible sticky sweet coating that makes everything feel fancy without the fuss
  • These ribs cook themselves low and slow, giving you hours to relax while your kitchen does all the work
02 -
  • Rushing the searing step is the biggest mistake you can make because those browned bits create all the flavor
  • Removing the lid for the final thirty minutes transforms the sauce from thin liquid into finger licking glaze
03 -
  • Let the ribs rest for at least ten minutes before serving so all those juices redistribute back into the meat
  • If the glaze is too thin after braising simmer it on the stove while the ribs rest until it coats a spoon

Return