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Maple-Bourbon Glazed Short Ribs

Maple-Bourbon Glazed Short Ribs: A Sweet and Savory Comfort

Indulge in these Maple-Bourbon Glazed Short Ribs, a hearty dish perfect for gatherings with a rich, sweet, and savory flavor.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Beef Short Ribs Substitute with pork ribs for a lighter option.
  • 1 teaspoon Sea Salt Adjust according to your taste preferences.
  • 1 teaspoon Black Pepper Freshly ground is recommended for the best aroma.
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil.
For the Sauce
  • 1 medium Yellow Onion Shallots can be used for a milder flavor.
  • 4 cloves Garlic Always choose fresh garlic for optimal taste.
  • 2 cups Beef Stock Low-sodium options are great if you're watching sodium intake.
  • 1 cup Bourbon Whiskey Apple juice or vinegar can be used for a non-alcoholic version.
  • 1/2 cup Pure Maple Syrup No direct substitute is recommended to preserve flavor.
  • 1/4 cup Tamari Sauce A gluten-free alternative to soy sauce.
  • 2 tablespoons Apple Cider Vinegar Can be swapped for white vinegar or lemon juice.
  • 2 tablespoons Whole Grain Mustard Either whole grain or yellow mustard is recommended.
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional for a spicy kick.

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Generously season both sides of the beef short ribs with sea salt and freshly ground black pepper.
  3. In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for about 4 minutes on each side, then set aside.
  4. Add diced yellow onion to the pot and sauté for about 5 minutes until translucent, then stir in minced garlic and cook for an additional minute.
  5. Pour in beef stock, bourbon, maple syrup, tamari sauce, apple cider vinegar, and whole grain mustard. Stir until well combined, then add crushed red pepper flakes if desired.
  6. Return the seared short ribs to the pot, ensuring they're submerged in the sauce. Braise in the oven for about 2.5 to 3 hours until fork-tender.
  7. Remove the pot, let the ribs rest for about 10 minutes, then skim off any excess fat from the surface of the sauce.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 12gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 800mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 4mg

Notes

For richer flavor, consider marinating the short ribs overnight. Avoid overcrowding the pot when searing to prevent steaming instead of browning.

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