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Maple-Bourbon Glazed Short Ribs

Unforgettable Maple-Bourbon Glazed Short Ribs for Comfort

This Maple-Bourbon Glazed Short Ribs recipe brings cozy comfort with its rich flavors and tender meat.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Beef Short Ribs Substitution: Pork ribs for lighter option; adjust cooking time as needed.
  • 1 tablespoon Sea Salt Season liberally for best results.
  • 1 teaspoon Black Pepper Freshly ground recommended for better flavor.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if desired.
For the Sauce
  • 1 medium Yellow Onion Ensure finely diced for even cooking.
  • 4 cloves Garlic Mince finely to release oils.
  • 2 cups Beef Stock Use low-sodium if watching salt intake.
  • 1 cup Bourbon Whiskey Can substitute with apple juice or vinegar for non-alcoholic version.
  • 3/4 cup Pure Maple Syrup No substitutes recommended for authentic flavor.
  • 1/4 cup Tamari Sauce Regular soy sauce can be used if gluten is not a concern.
  • 2 tablespoons Apple Cider Vinegar Red wine vinegar or lemon juice could be alternatives.
  • 2 tablespoons Whole Grain Mustard Dijon mustard can be used for smoother texture.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust quantity to taste preference.

Equipment

  • Dutch oven
  • Heavy-Bottomed Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Generously season the beef short ribs with sea salt and freshly ground black pepper on all sides.
  3. In a heavy-bottomed pot, heat olive oil over medium-high heat. Sear the seasoned ribs for about 4 minutes on each side until browned.
  4. Add finely diced yellow onion to the pot and sauté for 5 minutes until translucent. Then add minced garlic and sauté for 1 minute.
  5. Pour in beef stock, bourbon, pure maple syrup, tamari, apple cider vinegar, whole grain mustard, and crushed red pepper flakes. Stir to combine.
  6. Return the seared short ribs to the pot, ensuring they're submerged in the sauce. Cover the pot with a lid.
  7. Transfer the pot to the oven and braise the ribs for 2.5 to 3 hours, until fork-tender.
  8. After braising, let the short ribs rest for 10 minutes before serving. Skim off any excess fat from the sauce.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 700mgPotassium: 500mgSugar: 8gIron: 2mg

Notes

For maximum flavor, marinate ribs overnight with seasoning. Allow to rest after cooking for optimal juiciness. Adjust spice levels to preference.

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