Maple Bourbon Braised Short Ribs Recipe
The rich, sweet taste of maple pairs perfectly with the oak and vanilla notes of the bourbon.
Servings 4
Calories 751kcal
Equipment
Ingredients
- 4 bone-in short ribs, (about 3½ pounds)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 head garlic, top ¼” sliced off the top
- 1 cup bourbon whiskey
- ½ cup maple syrup
- 3 cups beef stock
- 1 tablespoon apple cider vinegar
Instructions
- Heat oven to 325ºF (170ºC).
- Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the olive oil and heat through.
- Working in batches, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.
- Return the pot to medium heat and add the onion, celery and carrot, sautéing until tender, about 6 minutes. Stir in the tomato paste and thyme then add the garlic, bourbon, maple syrup and beef stock. Return the short ribs to the pot and bring to a boil over medium heat.
- Cover the Dutch oven and move it to the oven and cook, turning the ribs occasionally, until the meat is fork tender, about 3 to 3½ hours. Squeeze the garlic cloves into the braising liquid and stir in vinegar.
- (Optional): Remove the short ribs and thyme sprigs. Skim the fat from the braising liquid then add to a blender and blend until smooth so it's thicker to easily spoon over the top of the short ribs.
- Arrange one short rib on each plate over mashed potatoes and roasted vegetables. Ladle the additional sauce over the top of the short ribs and serve.
Notes
- Taking the extra step to blend the braising liquid adds an incredible smooth sauce to the short ribs.
- Refrigerate short ribs in an airtight container for up to 4 days, or freeze for up to 2–3 months. Thaw before reheating by gently simmering in the sauce to keep them moist.
Nutrition
Calories: 751kcal | Carbohydrates: 66g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 18mg | Sodium: 46301mg | Potassium: 1014mg | Fiber: 1g | Sugar: 56g | Vitamin A: 2864IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 3mg
