Description
Tender, fall-off-the-bone beef short ribs braised low and slow, then finished with a rich, sweet, and smoky maple bourbon glaze.
Ingredients
Scale
For the Crust:
- 2.5 lbs bone-in beef short ribs
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup bourbon
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in beef broth, bourbon, maple syrup, and soy sauce. Stir to combine, then add thyme and bay leaf.
- Return short ribs to the pot, submerging them in the liquid. Cover and braise in the oven for 3 hours, until meat is very tender.
- Remove ribs and set aside. Skim excess fat from the braising liquid, then simmer on the stovetop until reduced to a thick glaze, about 10-15 minutes. Spoon glaze over ribs before serving.
Notes
You can customize the seasonings to taste.