Name: Maple Bourbon Braised Short Ribs for Ultimate Cozy Nights Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3 pounds bone-in short ribs; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 2 stalks celery, diced; 1 medium carrot, diced (optional); 2 tablespoons tomato paste; 2 teaspoons fresh chopped thyme; 4 cloves garlic, minced or roasted; 1 cup bourbon whiskey; 1/2 cup pure maple syrup; 2 cups beef stock

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Introduction

Maple Bourbon Braised Short Ribs are the ultimate comfort food perfect for cozy nights. Tender, flavorful, and infused with a subtle sweetness from maple syrup and a rich depth from bourbon, this dish is sure to impress.

A white shallow bowl contains three main layers of food sitting on a white marbled surface with a striped cloth underneath. The bottom layer is dark green sautéed kale mixed with small orange carrot cubes scattered on top. On the right side, there is a large serving of creamy mashed potatoes with a smooth, slightly textured surface, sprinkled lightly with black pepper and topped with a small sprig of thyme. Resting partly on the kale and mashed potatoes is a large piece of braised beef short rib with a rich brown, slightly crispy exterior and tender, shredded meat visible at the base of the bone. A silver fork is placed on the right edge of the bowl, partially inserted into the mashed potatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds bone-in short ribs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 stalks celery, diced
1 medium carrot, diced (optional)
2 tablespoons tomato paste
2 teaspoons fresh chopped thyme
4 cloves garlic, roasted
1 cup bourbon whiskey
1/2 cup maple syrup (pure maple syrup recommended)
2 cups beef stock

Instructions

Step 1: Preheat your oven to 325ºF (170ºC). Season the short ribs generously with kosher salt and freshly ground black pepper, then dust them lightly with all-purpose flour.
Step 2: Heat the extra-virgin olive oil in a Dutch oven over medium-high heat. Sear the ribs until browned on all sides, about 4-5 minutes per side. Remove from the pot and set aside.
Step 3: In the same pot, sauté the chopped onion, celery, and carrot for about 6 minutes, until tender.
Step 4: Stir in the tomato paste, fresh chopped thyme, and roasted garlic. Then add the bourbon whiskey, maple syrup, and beef stock, stirring to combine.
Step 5: Return the seared short ribs to the pot, making sure they are submerged in the sauce. Bring to a boil, cover, and transfer to the oven. Braise for 3 to 3½ hours, until the ribs are fork-tender.
Step 6: Serve the short ribs over creamy mashed potatoes and spoon the rich braising sauce on top.

Tips & Variations

For a lighter version, substitute beef stock with vegetable stock.
If bourbon is not available, apple cider can be used as a substitute without compromising too much on flavor.
Roasting the garlic before adding it enhances its sweetness and reduces bitterness.
Bone-in short ribs provide deeper flavor, but boneless can be used for easier serving.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to keep the meat tender. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a black cast iron pot filled with multiple dark brown cooked short ribs arranged in a circle, some showing bones. At the center, there is a head of garlic with its top cut off exposing the cloves, surrounded by small chopped orange carrots and light brown celery pieces floating in a rich, glossy, dark brown sauce. The pot is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables on the stove, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or until the ribs are tender.

What can I serve with these short ribs?

Creamy mashed potatoes are the classic choice, but polenta, buttered noodles, or roasted root vegetables also pair beautifully with this rich dish.