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Maple Bourbon Braised Short Ribs

Maple Bourbon Braised Short Ribs for Cozy, Heartwarming Meals

Delicious Maple Bourbon Braised Short Ribs, slow-cooked to tender perfection, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pounds Bone-in Short Ribs Use bone-in for rich flavor and tenderness.
  • 1 tablespoon Kosher Salt Enhances overall taste; adjust according to your liking.
  • 1 teaspoon Freshly Ground Black Pepper Adds depth; season to taste.
  • 1/2 cup All-Purpose Flour Helps form a crust during searing; can substitute with gluten-free flour if needed.
For the Braise
  • 2 tablespoons Extra-Virgin Olive Oil Ideal for searing; can substitute with canola oil.
  • 1 large Yellow Onion Base flavor for the braise; adds a touch of sweetness.
  • 2 stalks Celery Stalks Brings texture and enhances flavor complexity.
  • 1 large Carrot Adds sweetness; can be replaced with parsnips if desired.
  • 2 tablespoons Tomato Paste Delivers richness and umami depth, crucial for flavor complexity.
  • 3 sprigs Fresh Thyme Herb to flavor the braise; dried thyme can be used as a substitute.
  • 4 cloves Garlic Unlocks aromatic depth; roasted garlic provides the best taste.
  • 1 cup Bourbon Whiskey Imparts a delightful smoky sweetness; substitute with apple cider for a non-alcoholic option.
  • 1/2 cup Maple Syrup Essential for that sweet finish; opt for pure maple syrup for authenticity.
  • 3 cups Beef Stock The foundation of your braising liquid; use vegetable stock for a lighter option.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Begin by preheating your oven to 325ºF (170ºC). Season the bone-in short ribs with kosher salt and black pepper. Dust each rib with all-purpose flour.
  2. In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for 4-5 minutes on each side until browned, then set aside.
  3. In the same Dutch oven, reduce the heat and sauté chopped onion, celery, and carrot for about 6 minutes until tender.
  4. Add tomato paste and cook for an additional 2 minutes, then incorporate thyme, garlic, bourbon, maple syrup, and beef stock.
  5. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged, and bring to a gentle boil.
  6. Cover the pot and braise in the oven for 3 to 3.5 hours, checking occasionally for tenderness.
  7. Once tender, remove the pot from the oven and let the ribs rest for a few minutes before serving.

Nutrition

Serving: 1ribsCalories: 550kcalCarbohydrates: 15gProtein: 35gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 130mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Delicious leftovers can be stored for up to 4 days in an airtight container. Freeze for 2-3 months for later enjoyment.

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