Maple-Bourbon Glazed Short Ribs Recipe

If you’re craving a dish that wraps you in waves of cozy, indulgent flavors, this Maple-Bourbon Glazed Short Ribs Recipe is an absolute must-try. Tender, fall-off-the-bone beef short ribs are slow-cooked to perfection, then slathered in a luscious glaze where rich bourbon warmth meets the delicate sweetness of pure maple syrup. Every bite brings a beautiful balance of savory, sweet, and tangy notes that will have you reaching for seconds before you know it. Whether it’s a special weekend dinner or a comfort food craving, this recipe delivers that impressive, restaurant-quality flavor right from your own kitchen.

Ingredients You’ll Need

Trust me, the magic in this Maple-Bourbon Glazed Short Ribs Recipe comes from simple, high-quality ingredients that each play a key role in creating that perfect harmony of flavors and textures. Each item is thoughtfully chosen to boost richness, add depth, or bring a bright counterpoint to the luscious meat.

• 4 pounds Beef Short Ribs: Provides rich, succulent meat that melts in your mouth after slow cooking.
• 1 teaspoon Sea Salt: Enhances natural flavors without overpowering the dish.
• 1 teaspoon Freshly Ground Black Pepper: Adds warmth and a subtle kick of spice.
• 2 tablespoons Olive Oil: Perfect for searing the ribs to lock in juicy flavors.
• 1 large Yellow Onion: Brings sweetness and helps build a flavorful base.
• 4 cloves Garlic: Offers aromatic richness that infuses the entire dish.
• 2 cups Beef Stock: Keeps the ribs moist and contributes to a deeply savory braising liquid.
• 1 cup Bourbon Whiskey: Adds complexity and warmth to the glaze and sauce.
• 1/2 cup Pure Maple Syrup: Balances the glaze with just the right amount of natural sweetness.
• 1/4 cup Tamari Sauce: For umami depth and a gentle salty edge.
• 2 tablespoons Apple Cider Vinegar: Provides a bright tang that cuts through the richness.
• 2 tablespoons Whole Grain Mustard: Delivers a zesty kick and texture to the glaze.
• 1/2 teaspoon Crushed Red Pepper Flakes (Optional): Adds a touch of heat for those who like things a little spicy.

How to Make Maple-Bourbon Glazed Short Ribs Recipe

Step 1: Prepare and Season the Ribs

Start by patting the short ribs dry with paper towels—this helps in getting a great sear. Generously season all sides with sea salt and freshly ground black pepper. Letting them sit for a few minutes allows the seasoning to settle in and enhances the meat’s natural flavor.

Step 2: Sear the Short Ribs

Heat olive oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat. Place the ribs in the hot oil and sear each side until golden brown and beautifully caramelized, about 3-4 minutes per side. This step builds the rich flavor foundation that makes the dish so satisfying.

Step 3: Sauté Onions and Garlic

Remove the seared ribs and set aside. In the same pot, add chopped yellow onion and sauté until softened and lightly browned, about 5 minutes. Then toss in minced garlic and cook for an additional minute until fragrant. This will give your sauce that deeply layered flavor.”

Step 4: Deglaze and Build the Sauce

Pour in the bourbon whiskey to deglaze, scraping up all those tasty browned bits stuck to the bottom of the pan. Let the alcohol cook off for a couple of minutes. Then stir in beef stock, pure maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and crushed red pepper flakes if using. Whisk everything together to create your signature glaze.

Step 5: Braise the Short Ribs

Return the short ribs to the pot, nestling them into the sauce. Bring to a simmer, then cover and transfer to a preheated oven at 300°F (150°C). Let the ribs braise low and slow for about 2 1/2 hours, or until the meat is tender enough to fall off the bone. This slow cooking step is where the magic happens—infusing the meat with all those incredible flavors.

Step 6: Glaze and Finish

Once the ribs are tender, carefully remove them from the sauce. Place the pot on the stovetop over medium heat to reduce the braising liquid until it thickens into a sticky, glossy glaze. Finally, brush this maple-bourbon glaze generously over the ribs for that beautiful, shiny finish before serving.

How to Serve Maple-Bourbon Glazed Short Ribs Recipe

Garnishes

Fresh herbs like chopped parsley or thyme add a bright, fresh contrast to the rich ribs, not to mention a pop of color that makes the dish visually stunning. A sprinkle of toasted sesame seeds or finely sliced green onions can also enhance texture and flavor.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes or buttery polenta, which soak up the luscious maple-bourbon sauce perfectly. For a vibrant touch, serve alongside roasted root vegetables or a crisp green salad to balance the richness.

Creative Ways to Present

For a rustic yet elegant presentation, serve the ribs on a wooden board with some of the glaze drizzled artistically around the edges. Or, arrange ribs over a bed of wild rice garnished with toasted nuts and fresh herbs, turning this comfort food into a real crowd-pleaser masterpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store any leftover ribs and sauce in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days—perfect for quick meals when you want that comforting flavor without the fuss.

Freezing

If you want to keep the goodness longer, freeze the ribs with the glaze in a freezer-safe container or heavy-duty zip-lock bag. They’ll maintain their quality for up to 3 months. Just make sure to thaw overnight in the fridge before reheating.

Reheating

Gently reheat the ribs in a covered pan over low heat to warm through without drying out. You can also reheat in the oven at 300°F (150°C) with foil covering to preserve moisture. Add a splash of beef stock if the sauce has thickened too much during storage.

FAQs

Can I use other types of ribs for this recipe?

While beef short ribs are ideal for their meatiness and texture in this recipe, you could experiment with other cuts like boneless short ribs or even pork ribs, but cooking times and flavor profiles will vary.

Is the bourbon flavor very strong?

The bourbon adds a warm depth without overwhelming the dish. Most of the alcohol cooks off during the braising and reduction, leaving behind a subtle, complex richness that complements the maple syrup beautifully.

Can I make this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7-8 hours. Finish by reducing the sauce on the stovetop for that perfect glaze.

What if I don’t have tamari sauce?

You can substitute tamari with soy sauce for a similar savory and salty note. If you need a gluten-free option, tamari is preferred, but regular soy sauce works well too if gluten is not a concern.

Is the crushed red pepper flakes necessary?

The crushed red pepper flakes are optional and add a gentle heat that contrasts nicely with the sweet glaze. Feel free to omit if you prefer a milder dish or increase slightly if you enjoy a little kick.

Final Thoughts

There’s just something so comforting and exciting about this Maple-Bourbon Glazed Short Ribs Recipe that makes it a definite keeper in my recipe collection. The combination of tender beef, sweet and tangy glaze, and rich layers of flavor always wins over anyone lucky enough to try it. I truly hope you give this recipe a go—it’s perfect for those moments when you want to treat yourself or impress friends with a dish that feels both special and heartwarming.

Maple-Bourbon Glazed Short Ribs Recipe

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• Author: admin
• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Total Time: 165 minutes
• Yield: 4 servings (4 ribs each)
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This Maple-Bourbon Glazed Short Ribs recipe offers a rich, tender, and flavorful comfort dish perfect for cozy dinners. Slow-cooked to perfection in a luscious glaze combining the sweetness of maple syrup, the warmth of bourbon, and a hint of tangy mustard, these ribs deliver melt-in-your-mouth meat with an irresistible balance of savory and sweet notes.

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Ingredients

Scale 1x2x3x

Meat

• 4 pounds Beef Short Ribs

Seasoning

• 1 teaspoon Sea Salt
• 1 teaspoon Freshly Ground Black Pepper

For Searing

• 2 tablespoons Olive Oil

Vegetables & Aromatics

• 1 large Yellow Onion, sliced
• 4 cloves Garlic, minced

Liquids & Sauces

• 2 cups Beef Stock
• 1 cup Bourbon Whiskey
• 1/2 cup Pure Maple Syrup
• 1/4 cup Tamari Sauce
• 2 tablespoons Apple Cider Vinegar

Condiments & Spices

• 2 tablespoons Whole Grain Mustard
• 1/2 teaspoon Crushed Red Pepper Flakes (optional)

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Instructions

1. Prepare the Ribs: Pat the short ribs dry with paper towels and season them generously on all sides with sea salt and freshly ground black pepper to enhance flavor.
2. Sear the Ribs: Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove ribs and set aside.
3. Sauté Aromatics: In the same skillet, add sliced yellow onion and minced garlic. Cook over medium heat until softened and fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
4. Deglaze with Bourbon: Carefully pour in the bourbon whiskey to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to reduce slightly for 2-3 minutes.
5. Add Remaining Ingredients: Stir in the beef stock, pure maple syrup, tamari sauce, apple cider vinegar, whole grain mustard, and crushed red pepper flakes if using. Mix well to combine the glaze.
6. Return Ribs & Simmer: Place the seared short ribs back into the skillet, nestling them into the glaze and arranging them so they are partially submerged. Bring the mixture to a gentle simmer.
7. Slow Cook the Ribs: Cover the skillet or Dutch oven with a tight-fitting lid and reduce heat to low. Let the ribs cook gently for about 2.5 hours (150 minutes), or until the meat is tender and falling off the bone.
8. Finish the Glaze: Once the ribs are done, carefully remove them from the skillet and set aside. Increase the heat to medium-high and reduce the glaze for about 5-10 minutes until slightly thickened to a syrupy consistency.
9. Serve: Spoon the thickened maple-bourbon glaze over the ribs and serve hot with your favorite side dishes to enjoy ultimate comfort food.

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Notes

• For extra depth of flavor, marinate the ribs in the glaze ingredients for a few hours or overnight before cooking.
• If you don’t have tamari sauce, soy sauce can be used as a substitute.
• The crushed red pepper flakes are optional; adjust the heat level to your preference.
• This dish pairs beautifully with creamy mashed potatoes or roasted root vegetables.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.