Look, I’m not gonna sugarcoat it – this short ribs recipe changed my Sunday dinners forever. We’re talking meat so tender it literally falls apart when you look at it funny. I stumbled on this method after trying everything from a chinese short ribs recipe my aunt swore by to a fancy flanked short ribs recipe I found in some food magazine. Nothing compared. What makes these different? The maple and bourbon work some kind of magic together. The sweetness cuts through the richness, and you get this deep, almost caramelized flavor that’ll have people asking for seconds before they finish their firsts. I’ve adapted this for boneless short ribs recipe ovens, and it works like a charm whether you’ve got bone-in or boneless. Honestly, once you try braising, you’ll never go back. I’ve played around with smoked beef short ribs recipe versions and beef chuck short ribs recipes, but this one takes the cake. The bourbon burns off completely, leaving just a smoky hint that pairs beautifully with the maple. And before you ask – yes, this works even if you’re not some fancy chef. If I can do it on a random Tuesday while half-watching Netflix, you definitely can too. This short beef ribs recipe is foolproof.
Table of Contents
- 1) Key Takeaways
- 2) Easy Maple Bourbon Braised Short Ribs Recipe
- 3) Ingredients for Maple Bourbon Braised Short Ribs
- 4) How to Make Maple Bourbon Braised Short Ribs
- 5) Tips for Making Maple Bourbon Braised Short Ribs
- 6) Making Maple Bourbon Braised Short Ribs Ahead of Time
- 7) Storing Leftover Maple Bourbon Braised Short Ribs
- 8) Try these Main Course recipes next!
- 9) Maple Bourbon Braised Short Ribs Recipe
- 10) Nutrition
1) Key Takeaways
- What makes this short ribs recipe different from other braised beef recipes?
- Can I use boneless short ribs instead of bone-in for this recipe?
- What’s the best way to get a good sear on short ribs?
- How long do braised short ribs need to cook to become tender?
- Can I make maple bourbon braised short ribs ahead of time?
2) Easy Maple Bourbon Braised Short Ribs Recipe
Let me tell you something about this short ribs recipe that’ll blow your mind. I’ve been making braised beef for years, and this one’s the keeper I come back to every single time. The combination of maple and bourbon creates this incredible depth that makes people think you spent all day slaving away in the kitchen, when really, most of the work is just letting the oven do its thing.
What sets this short ribs recipe apart from your typical beef chuck short ribs recipes is the balance. Sweet maple syrup cuts through the richness of the meat, and the bourbon adds this subtle smokiness that makes everything sing. I’ve tried fancy chinese short ribs recipe versions with hoisin and five-spice, and even a smoked beef short ribs recipe where I fired up the smoker first. Nothing beats the simplicity and pure deliciousness of this method.
Here’s the thing about braising that nobody tells you at first. It’s actually super forgiving. You don’t need fancy knife skills or a culinary degree. You brown some meat, throw in some aromatics, add liquid, and walk away. The oven does all the heavy lifting. I’ve made this on lazy Sundays when I’m still in my pajamas at 2 pm, and it turns out perfect every time.
The best part? This works whether you’re working with a traditional flanked short ribs recipe style or going the boneless short ribs recipe ovens route. Bone-in gives you a bit more flavor from the marrow, but boneless is easier to serve and eat. I’ve done both, and honestly, they’re both winners. My husband can’t tell the difference once that glaze hits the meat.
This short beef ribs recipe is what I make when I want to impress someone without actually stressing out about it. Guests always ask for the recipe, and when I tell them how simple it is, they never believe me. But that’s the magic of braising, right? Low effort, high reward, and meat so tender you could cut it with a spoon.
3) Ingredients for Maple Bourbon Braised Short Ribs
Beef Short Ribs: You’ll need about 4 to 5 pounds for this recipe. I usually grab whatever looks good at the butcher counter, whether that’s bone-in or boneless. Bone-in gives you extra flavor from the marrow, but boneless are easier to serve. Either way, look for pieces with good marbling. That fat is what makes these ribs so incredibly tender and flavorful. Don’t skimp on quality here. Your short ribs are the star of the show.
All-Purpose Flour: Just a couple tablespoons for dusting the ribs before searing. This creates a light crust that helps lock in juices and gives you better browning. Some people skip this step, but I think it makes a real difference in the final texture. Plus, it helps thicken the braising liquid slightly as everything cooks together.
Salt and Black Pepper: Season generously. I mean it. These ribs can handle a lot of seasoning, and you want that flavor to penetrate deep into the meat during the long braise. I use kosher salt because the larger crystals are easier to control, and freshly ground black pepper because it just tastes better than the pre-ground stuff.
Olive Oil: For searing the meat. You need something with a decent smoke point that won’t burn when you’re getting that gorgeous crust on the ribs. I keep a bottle of regular olive oil (not extra virgin) specifically for cooking tasks like this. Two tablespoons should do the trick.
Onion, Celery, and Carrots: The holy trinity of braising vegetables. These aromatics build the flavor foundation of your braising liquid. I dice them all roughly the same size so they cook evenly. Don’t stress about perfect cuts here. This isn’t a cooking competition. Just chop them up and toss them in.
Garlic: Four cloves, minced. Fresh garlic makes such a difference here. Those jarred pre-minced versions work in a pinch, but if you’ve got fresh cloves, use them. Garlic becomes sweet and mellow during the long braise, adding another layer of flavor that makes the sauce irresistible.
Tomato Paste: Two tablespoons might not seem like much, but tomato paste adds serious umami depth. I like to cook it for a minute or two until it darkens slightly. This caramelizes the sugars and removes any raw tomato taste, leaving you with pure, concentrated savory goodness.
Fresh Thyme: About a tablespoon of leaves stripped from the stems. Thyme loves long cooking and pairs beautifully with beef. If you only have dried thyme, use about a teaspoon instead. Fresh is better here, but dried will work if that’s what you’ve got in your pantry.
Bourbon: One cup of decent bourbon. You don’t need to break the bank on some fancy small-batch stuff, but don’t use the bottom-shelf rotgut either. Something you’d be happy to drink is perfect. The alcohol cooks off completely, leaving behind those lovely vanilla, caramel, and oak notes that make bourbon so special.
Pure Maple Syrup: Half a cup of the real deal. Not pancake syrup, not maple-flavored anything. Real maple syrup from actual maple trees. This is where the magic happens. The sweetness balances the richness of the beef and the slight bitterness from the bourbon, creating this incredible harmony of flavors.
Beef Stock: Two cups of good quality stock. Homemade is fantastic if you’ve got it, but store-bought works great too. I like to use low-sodium so I can control the salt level myself. The stock provides the liquid base for braising and becomes this gorgeous, rich sauce by the end.
Worcestershire Sauce: For the glaze at the end. Just two tablespoons mixed with more maple syrup. This adds a tangy, savory punch that takes the glaze from good to absolutely phenomenal. It’s got anchovies in it, which sounds weird but tastes amazing.
4) How to Make Maple Bourbon Braised Short Ribs
Step 1. Get your oven preheating to 325°F. Grab your short ribs and pat them completely dry with paper towels. This is super important for getting a good sear. Any moisture on the surface will steam the meat instead of browning it, and you’ll miss out on all those delicious caramelized flavors. Once they’re dry, hit them with a generous amount of salt and pepper on all sides, then give them a light dusting of flour.
Step 2. Heat your Dutch oven over medium-high heat and add the olive oil. Let it get nice and hot, almost to the point where it’s just starting to shimmer. Working in batches so you don’t crowd the pan, add your short ribs. You want to hear that satisfying sizzle when the meat hits the pan. Sear them on all sides until they’re deeply browned, about 4 to 5 minutes per side. Don’t rush this part. Good browning equals good flavor. Transfer the seared ribs to a plate and repeat with any remaining pieces.
Step 3. Lower your heat to medium. All those beautiful browned bits stuck to the bottom of your pot? That’s flavor gold. Add your diced onion, celery, and carrots right into those drippings. Let them cook, stirring occasionally, until they start to soften and pick up some color, about 6 to 8 minutes. You’ll smell the sweetness developing as the vegetables caramelize.
Step 4. Stir in your tomato paste and fresh thyme. Let this cook for about a minute, stirring constantly. You’ll notice the tomato paste darkening and smelling less raw and more concentrated. Now add the minced garlic and cook for another 30 seconds until you can smell that unmistakable garlic aroma filling your kitchen.
Step 5. Time for the fun part. Pour in your bourbon and maple syrup. Use a wooden spoon to scrape up all those stuck-on bits from the bottom of the pot. This is called deglazing, and it’s where so much flavor comes from. Let this mixture bubble and reduce for about 2 to 3 minutes. You’ll see it thicken slightly and smell absolutely incredible.
Step 6. Add your beef stock and bring everything to a simmer. Now nestle those beautiful seared short ribs back into the pot, making sure they’re mostly covered by the liquid. Put the lid on your Dutch oven and carefully transfer it to your preheated oven.
Step 7. Let it braise for 2.5 to 3 hours. Check on it occasionally and give the ribs a gentle turn if you feel like it, but honestly, you can mostly just leave it alone. You’re looking for meat that’s so tender it practically falls apart when you poke it with a fork. When you can easily shred the meat, you know it’s ready.
Step 8. While the ribs are in their final stretch, make your glaze. Combine half a cup of maple syrup with two tablespoons of Worcestershire sauce in a small saucepan. Bring it to a boil over medium-high heat, then let it simmer and reduce for about 5 to 6 minutes, stirring frequently. You want it thick enough to coat the back of a spoon. Taste it and add a pinch of salt if needed.
Step 9. When your ribs are done, carefully remove them from the pot and arrange them on a serving platter. You can strain the braising liquid and serve it alongside, or just drizzle that gorgeous maple glaze over the top. I usually do the glaze because it looks stunning and tastes incredible. Serve immediately and watch everyone’s faces light up.
5) Tips for Making Maple Bourbon Braised Short Ribs
Don’t skip the searing. I know it seems like an extra step, and yeah, it dirties another dish, but trust me on this. That deep brown crust you get from searing creates so much flavor through the Maillard reaction. It’s the difference between good braised short ribs and absolutely incredible ones. Take your time with this step. Let each side really develop that dark, caramelized color.
Temperature matters. Keep your oven at 325°F and resist the urge to crank it up to speed things along. Low and slow is the name of the game with braising. Too high, and the meat will get tough before it has time to break down and become tender. Too low, and it’ll take forever. 325°F is the sweet spot where the collagen melts into gelatin, the meat becomes fork-tender, and the sauce reduces to perfection.
Use a good Dutch oven. You need something that can go from stovetop to oven, distributes heat evenly, and has a tight-fitting lid to keep all that moisture locked in. A 7-quart Dutch oven is perfect for this recipe. If you don’t have one, a heavy oven-safe pot with a lid will work, or you can even use a large roasting pan covered tightly with foil.
Fat is your friend, but only to a point. Short ribs are a fatty cut, which is what makes them so delicious. During braising, some of that fat will render out into the braising liquid. If you’re planning to serve this immediately, you can skim off the excess fat from the surface with a spoon. But here’s a pro tip I learned from my mom. Make this the day before, refrigerate it overnight, and the fat will solidify on top. You can just lift it right off the next day, leaving you with a cleaner, more refined sauce.
Taste and adjust. Before you serve, taste your braising liquid or glaze. Does it need more salt? A squeeze of lemon to brighten it up? Maybe a pinch of red pepper flakes for heat? Cooking is about making food that tastes good to you, so don’t be afraid to tweak things to your preference. I sometimes add a splash more bourbon to the glaze at the end for extra depth.
Let it rest. When your ribs come out of the oven, give them a few minutes to rest before serving. This lets the juices redistribute and makes them easier to handle. I know you’re hungry and it smells amazing, but five minutes of patience will reward you with even more tender, juicy meat.
6) Making Maple Bourbon Braised Short Ribs Ahead of Time
This is hands down one of the best make-ahead dinner recipes I know. The flavors actually get better after sitting overnight, which makes it perfect for entertaining. I make this all the time when I’m having people over for Sunday dinner. I’ll braise the ribs on Saturday, let them cool, then stick the whole Dutch oven in the fridge overnight. When guests arrive, I just reheat everything gently in a 325°F oven for about 30 to 40 minutes.
Here’s what happens when you make it ahead. Those ribs sit in that flavorful braising liquid, soaking up even more of the maple bourbon goodness. The flavors meld together and deepen. It’s like the difference between fresh salsa and salsa that’s sat in the fridge for a day. Both are good, but the second one is magical.
The best part about making this ahead is dealing with the fat. When you refrigerate the pot overnight, all that rendered fat rises to the top and solidifies. In the morning, you can just lift it right off with a spoon. It comes off in one big disc usually. This leaves you with a cleaner, less greasy sauce that lets the other flavors shine through.
If you’re making this more than a day ahead, I’d recommend storing the ribs and the braising liquid separately in airtight containers. They’ll keep well in the fridge for up to three days. When you’re ready to serve, put the ribs back in the pot with the liquid and reheat gently. You can even make the glaze ahead and store it in a jar in the fridge. Just warm it up before drizzling.
For the ultimate make-ahead meal, you can braise these ribs up to three months in advance and freeze them. Let everything cool completely, then transfer the ribs and liquid to a freezer-safe container. Label it with the date so you remember what it is. To reheat from frozen, let it thaw in the fridge overnight, then warm it up in the oven. The texture stays perfect.
7) Storing Leftover Maple Bourbon Braised Short Ribs
Leftovers are a beautiful thing with this recipe. In fact, I sometimes think the ribs taste even better the second day. All those flavors have had time to really sink into the meat. Store any leftover short ribs in an airtight container with some of the braising liquid. That liquid keeps the meat moist and adds flavor every time you reheat it.
In the fridge, these will keep for four to five days easily. Just make sure you’re storing them in the coldest part of your fridge, usually the back of the bottom shelf. When you’re ready to eat them again, you can reheat them in a covered dish in a 325°F oven until warmed through, about 20 minutes. Or if you’re in a hurry, microwave them with a splash of water or broth to keep them from drying out.
I love using leftover braised short ribs in completely different ways. Shred the meat and use it in tacos with some pickled onions and fresh cilantro. Toss it with pasta and a bit of the braising liquid for an incredible ragu. Put it on top of creamy polenta or mashed potatoes for a quick weeknight dinner. The possibilities are endless.
For longer storage, freeze them. I portion out individual servings in freezer bags, pressing out as much air as possible. They’ll stay good in the freezer for up to three months. To reheat from frozen, thaw overnight in the fridge, then warm them up gently. The texture holds up remarkably well to freezing, which is rare for braised meats.
Pro tip from years of meal prepping. If you know you’re going to freeze some, slightly undercook the ribs by about 15 minutes. They’ll finish cooking when you reheat them, and you won’t end up with overcooked, mushy meat. This little trick has saved many a freezer meal for me.
8) Try these Main Course recipes next!
9) Maple Bourbon Braised Short Ribs Recipe
Maple Bourbon Braised Short Ribs Recipe (Fall Off The Bone Tender!)
Ingredients
For the Short Ribs
- 4 to 5 pounds beef short ribs (bone-in or boneless)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 celery ribs, chopped
- 2 large carrots, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 cup bourbon
- 1/2 cup pure maple syrup
- 2 cups beef stock
For the Glaze
- 1/2 cup pure maple syrup
- 2 tablespoons Worcestershire sauce
- Pinch of salt
Instructions
Prep and Sear
- Preheat your oven to 325°F (170°C). Pat those short ribs completely dry with paper towels – trust me, this matters for getting a good sear.
- Season the ribs generously on all sides with salt and pepper, then dust lightly with flour.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches so you don’t crowd the pan, sear the ribs on all sides until they’re gorgeously browned, about 4 to 5 minutes per side. Transfer to a plate and set aside.
Build the Braise
- Lower the heat to medium and toss in the onion, celery, and carrots. Sauté them in all those delicious meat drippings until they’re tender, about 6 to 8 minutes.
- Stir in the tomato paste and thyme, letting it cook for about a minute until it darkens slightly and smells amazing.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the bourbon and maple syrup, scraping up any browned bits stuck to the bottom of the pot. Let this reduce for about 2 to 3 minutes.
- Add the beef stock and bring everything to a simmer.
Braise Low and Slow
- Nestle the seared short ribs back into the pot, making sure they’re mostly submerged in the liquid.
- Cover the Dutch oven with its lid and slide it into the oven.
- Let it braise for 2.5 to 3 hours, turning the ribs occasionally, until the meat is so tender it practically falls off the bone when you poke it with a fork.
Make the Glaze
- While the ribs are resting after cooking, combine the maple syrup and Worcestershire sauce in a small saucepan.
- Bring to a boil over medium-high heat, then reduce the heat slightly and cook, stirring frequently, until the mixture thickens into a glossy glaze – about 5 to 6 minutes.
- Taste and add a pinch of salt if needed.
Serve
- Remove the short ribs from the braising liquid and arrange them on a serving platter.
- You can strain the braising liquid and serve it alongside, or just drizzle that gorgeous maple glaze over the top.
- Serve immediately with mashed potatoes, roasted vegetables, or whatever your heart desires.
10) Nutrition
Serving Size: 1 serving (approx. 8 to 10 oz with sauce), Calories: 685, Sugar: 18.2 g, Sodium: 890 mg, Fat: 42.5 g, Saturated Fat: 17.8 g, Carbohydrates: 22.4 g, Fiber: 1.2 g, Protein: 48.6 g, Cholesterol: 165 mg
Leave a Comment