Maple Bourbon Braised Short Ribs

These maple bourbon braised short ribs are sweet and savory and sorta have to be experienced in order to be truly understood. 

Maple Bourbon Braised Short Ribs Recipe

These maple bourbon braised short ribs are sorta like candy. Yep, they’re that sweet. Not that we’re complaining. Just saying, be prepared for dessert and dinner in one lovely mashup. The author serves these alongside mashed sweet potatoes, which is lovely…although any mash would be lovely served alongside to soak up the short rib awesomeness.–Renee Schettler Rossi

Maple Bourbon Braised Short Ribs Recipe

  • Quick Glance
  • 45 M
  • 3 H, 30 M
  • Serves 4 to 6

Ingredients

  • For the braised short ribs
  • 3 pounds (1.4 kg) boneless beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil (30 ml)
  • 1 yellow onion, diced (about 150 g)
  • 4 cloves garlic, minced (about 30 g)
  • 3/4 cup bourbon (180 ml)
  • 1/2 cup maple syrup (120 ml)
  • 2 1/2 cups store-bought or homemade beef broth or homemade vegetable broth (600 ml), plus more as needed
  • 1 tablespoon minced fresh rosemary (2 g)
  • 2 tablespoons tomato paste (33 g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • For the glaze (optional)
  • 2/3 cup maple syrup (160 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • Kosher salt and freshly ground black pepper

Directions

  • Make the braised short ribs
  • 1. Preheat the oven to 325°F (163°C).
  • 2. Pat the short ribs dry and season them generously with salt and pepper. In a 5-quart (4.7-l) Dutch oven over medium-high heat, warm 1 tablespoon oil. Working in batches, add the short ribs and sear until browned on all sides, 4 to 5 minutes per side. Transfer to a plate.
  • 3. Reduce the heat to medium and let the Dutch oven cool ever so slightly. Leave all that glorious mess of oil and drippings from searing the ribs in the Dutch oven. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the bourbon and maple syrup and cook until reduced by half, 3 to 4 minutes. Stir in the broth, rosemary, tomato paste, and Worcestershire sauce. Nestle the short ribs in the sauce. The ribs should be almost completely covered with liquid; if necessary, add a little more broth or water (about 1/2 cup) to cover the ribs.
  • 4. Increase the heat to medium-high and bring to a boil. Cover, transfer to the oven, and cook, stirring every 45 minutes, until the ribs are very tender, 2 to 3 hours. Transfer the ribs to a serving platter and cover loosely with aluminum foil and let them rest for at least 10 minutes.
  • Make the glaze (optional)
  • 5. In a small saucepan over high heat, combine the maple syrup and Worcestershire sauce and bring to a boil. Cook, stirring, until reduced to a thick glaze, about 5 minutes. Season with salt and pepper.
  • To serve
  • 6. Uncover the ribs. There may be some congealed fat on top of the ribs, which can be scooped off before serving. Divvy the ribs among plates and drizzle the glaze, if using, over the ribs. Serve right away.
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Recipe Testers Reviews

L. Mitchell

May 12, 2017

This braised short ribs recipe was a roaring success! The sweetness of the maple and bourbon permeated the tender meat and every bite was succulent and delicious. Like most braised dishes, these short ribs were even better the next day. The glaze was a nice touch but wasn’t really necessary as the meat was so rich and delicious on its own. I served it with chipotle mashed sweet potatoes to add some heat to the plate and roasted Brussels sprouts with bacon and balsamic vinegar. This recipe worked perfectly and had well-written, clear instructions. My only quibble is that there was a lot of grease on top of the dish that needed to be spooned off before serving. However, I made it a day ahead of time and was able to easily remove the solidified fat after a night in the fridge.

Jenny Latreille

May 12, 2017

This is easily my favorite recipe that I’ve had the pleasure to test so far—rich beef flavor and a fragrant, tangy sweet sauce. I used an excellent single-grain Ontario rye whisky, which has been described as having a "feistiness of flavor" that I find appealing. The recipe was simple and yielded fantastic results that left us all wanting more. I used just over 3 pounds bone-in short ribs and it made enough for 3 people when served with skillet potatoes and charred broccolini. I gave the ribs a nice sear—about 3 minutes. I had roasted garlic earlier in the week and used that as well. The sauce was just about enough to cover the meat; I only had to add another 1/4 cup water. The ribs were cooked to a perfect texture after 2 hours. I added a little whisky to the glaze, just for the flavor. Next time, I’ll make more of the glaze just because it was so good.

Helen Doberstein

May 12, 2017

WOW! This braised short ribs recipe produced the best braised short ribs I’ve made in a long time. We found the ribs tender and juicy with little fuss in the making. After 2 hours in the oven, they were done to perfection, no additional broth or water needed. I did remember to stir once and then forgot the rest of the time, but no harm done as nothing stuck to the pan. The glaze was very quick to make in just 6 or 7 minutes and then we were ready to serve. I had some mashed sweet potatoes ready for serving and we found them the perfect accompaniment for the ribs. My tasters found the ribs to be not overly sweet considering the amount of maple syrup in the recipe and glaze. Since the sweet potatoes were mashed with just salt, pepper, and butter, they didn't compete with the taste of the ribs. The bourbon was a light note in the background taste, so next time I might add a splash to the glaze as well. We served this with sautéed greens and iced tea. A simple recipe with stellar results. I think these would work well with bone-in short ribs. Also, I think the glaze would be really good on pork ribs.

Greg Crawford

May 12, 2017

This braised short ribs recipe with maple and bourbon takes two classic all-American flavors—bourbon and maple syrup—and combines them into a deeply flavorful sauce for short ribs. And since short ribs need to be cooked low and slow, there is plenty of time for the these flavors—plus onion, garlic and rosemary—to sink deep into the meat. Of course, the flip side is that the aromas fill the kitchen and make you want to snatch the ribs out of the oven and dig in even with an hour to go. This recipe is a good lesson in patience. It's a pretty straightforward preparation—searing the ribs on all sides, then sautéing the onion and garlic, then reducing the bourbon and maple mixture to really amp up the concentration and flavor factors. The whole thing—all done in one pot (the ever valuable Dutch oven)—goes into the oven. The trickiest part was making the glaze. Cook it too long (as I did) and once it cools it becomes like candy. Tasty candy, to be sure, but not a glaze.

Sandy Hill

May 12, 2017

I've made a lot of short rib recipes through the years, but this braised short ribs with bourbon and maple recipe may now be at the top of the list! DO NOT skip the glaze! The slight sweet and smoky taste of the glaze perfectly finished it all off. It took a full 2 1/2 hours for my short ribs to be totally tender. I cooked the ribs the day before serving and then cooled them off and refrigerated them overnight in the same Dutch oven I used for braising. The day of serving, I removed the hardened fat from the top and gently reheated everything for an hour before serving. The liquid in the recipe was sufficient for the braising; I didn’t need to add more. I served the ribs over the sweet potatoes as suggested, but they could also go over mashed Yukon Gold potatoes or homemade noodles. I don't think we can wait for winter to make these again!

Sophia Lucchesi

May 12, 2017

These maple bourbon short ribs were very good. While the meat was very tender after two and a half hours, I would probably cook the short ribs for at least three hours next time, just to break down any extra fat. In the future, I would cook the ribs the day before, refrigerate them in the cooking liquid, de-fat the cooking liquid, and reheat the ribs. The cooking liquid is also really flavorful—it's a shame not to use it/have it incorporated with the glaze. I served the ribs with mashed sweet potatoes (baked sweet potatoes mashed with Greek yogurt, salt, and pepper) and sautéed kale. I thought that the ribs desperately needed some sort of acid. More tomato paste, or some sort of garnish? I typically make gremolata to put on short rib ragù.

Comments

  1. DAVID, SHE ADDRESSES YOU DIRECTLY, MIND RESPONDING? THANKS!-R WOW! This one sure caught my eye (AND my appetite AND my determination to go to the market and buy the Ingrenedients ASAP) But then…it would be so much lovelier if I wait for my soon-to-be-planted rosemary in my yard. May make it worth just a little wait If I can garner sufficient patience. Maybe I will get one of those big rosemary “trees” they sell at Whole Foods and use that immediately, but then I would still have fresh rosemary through the fall. What I loved also in this recipe was the great comments from the reviewers: great tips on how long it takes to adjust the cooking if you use bone-in ribs; cook the day before and let them rest in the fridge before taking out next day, removing congealed fat, and rehearing; adding more bourbon to the glaze—hey I’m in!, serving with mashed golden Yukons (my favorite) or with homemade noodles (if not homemade, packaged egg noodles are so good and toothsome and fast to cook). Thank you for posting, David, and thanks to all of your reviewers!

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