Maple Bourbon Glazed Short Ribs (Printable)

Tender beef ribs braised in sweet maple and smoky bourbon glaze for a comforting, rich meal.

# What goes in:

→ 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 evenly with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove meat from pot and set aside.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
05 - Add tomato paste and stir constantly for 1–2 minutes to deepen flavor. Deglaze the pot with bourbon, using a wooden spoon to scrape 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 mixture to a gentle simmer.
07 - Return the short ribs to the pot, nestling them into the sauce and vegetables. Cover tightly with lid and transfer to preheated oven. Braise for 2.5–3 hours until meat is fork-tender and pulls away from bone easily.
08 - Remove the lid for the final 30 minutes of cooking to allow the glaze to thicken and caramelize.
09 - Remove ribs from pot and cover loosely to keep warm. Skim excess fat from sauce surface. Simmer sauce on stovetop over medium heat until further thickened if desired.
10 - Arrange ribs on serving plates and drizzle generously with the reduced maple-bourbon glaze. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • The meat becomes so tender it literally falls off the bone with just a gentle nudge from your fork
  • That maple-bourbon glaze creates this incredible sticky, sweet, and smoky coating that makes everything taste expensive
  • Your whole house will smell amazing for hours, which is basically free aromatherapy
02 -
  • Patting the meat completely dry before searing is non-negotiable for getting that proper crust
  • Dont rush the sear—those browned bits on the bottom of the pot are pure gold
  • Let the ribs rest for at least 10 minutes after cooking so all those juices redistribute
  • The sauce will continue thickening as it cools slightly, so dont over-reduce
03 -
  • Use a pot thats just big enough to hold everything comfortably—too much space and your sauce will evaporate too quickly
  • If the sauce looks too thin after braising, remove the meat and reduce the sauce on the stovetop while the ribs rest
  • Quality maple syrup matters here since its a primary flavor player

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