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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Spoon the thickened maple-bourbon glaze over the ribs and serve hot with your favorite side dishes to enjoy ultimate comfort food.
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.
