Maple Bourbon Glazed Short Ribs (Printable)

Fall-off-the-bone beef ribs in a rich maple-bourbon glaze, perfect for comforting dinners.

# What You 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, about 3-4 minutes per side. Remove ribs and set aside on a plate.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
05 - Add tomato paste, stirring constantly for 1-2 minutes to develop flavor. Deglaze the pot with bourbon, scraping up 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 to a simmer, stirring to combine all ingredients.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables. Ensure the ribs are partially submerged in the liquid.
08 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and pulling away from the bone.
09 - Remove the lid for the last 30 minutes of cooking to allow the glaze to thicken and caramelize on top of the ribs.
10 - Remove the ribs from the pot and set aside, covered to keep warm. Skim excess fat from the surface of the sauce. Simmer the sauce on the stovetop over medium heat for 5-10 minutes if further thickening is desired.
11 - Arrange ribs on serving plates and drizzle generously with the maple-bourbon glaze. Garnish with fresh herbs such as parsley or thyme if desired.

# Expert Tips:

01 -
  • The meat becomes so tender it practically falls apart at the mere suggestion of a fork
  • That maple-bourbon glaze hits every single note—sweet, smoky, rich, and somehow still bright
  • Your kitchen will smell incredible for three straight hours, which is honestly its own reward
02 -
  • Dont rush the searing step—those browned bits on the bottom of the pot are pure flavor
  • The glaze thickens considerably as it cools, so don't reduce it too much or you'll end up with rib candy
  • If your ribs are particularly fatty, you can refrigerate the sauce overnight and skim off the solid fat before reheating
03 -
  • If the glaze gets too thick, thin it with a splash of beef stock or water
  • Leftover meat makes incredible tacos or sandwiches the next day

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