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Maple Bourbon Braised Short Ribs

The title of these maple bourbon braised short ribs says it all. Meaty short ribs are braised in a brew of bourbon, maple syrup, beef broth, tomato paste, and herbs until amazingly tender.

Prep Time
45 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 30 mins
Servings: 6 servings
Calories: 680 kcal
Course: Main Course
Cuisine: American

Ingredients

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

Instructions

Make the braised short ribs
    Cup of Yum
  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)
  1. 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
  1. 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.

Nutrition Information

Calories 680kcal (34%) Carbohydrates 47g (16%) Protein 45g (90%) Fat 26g (40%) Saturated Fat 10g (50%) Monounsaturated Fat 12g Cholesterol 134mg (45%) Sodium 679mg (28%) Fiber 1g (4%) Sugar 40g (80%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 680

% Daily Value*

Calories 680kcal 34%
Carbohydrates 47g 16%
Protein 45g 90%
Fat 26g 40%
Saturated Fat 10g 50%
Monounsaturated Fat 12g 60%
Cholesterol 134mg 45%
Sodium 679mg 28%
Fiber 1g 4%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.