Description
Tender, fall-off-the-bone beef short ribs braised low and slow in a rich, savory-sweet glaze of maple syrup, bourbon, and aromatic herbs, perfect for a cozy dinner.
Ingredients
Scale
For the Crust:
- 2.5 lbs bone-in beef short ribs
- Salt and black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup bourbon
- 1/3 cup pure maple syrup
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 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 and carrots. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in beef broth, bourbon, maple syrup, soy sauce, and tomato paste. Bring to a simmer, scraping up browned bits from the bottom.
- Return short ribs to the pot, add thyme and bay leaf. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is very tender.
- Remove ribs and skim excess fat from the sauce. Simmer sauce on the stovetop for 10-15 minutes until thickened into a glaze. Serve ribs drizzled with glaze.
Notes
You can customize the seasonings to taste.