Chef Mitchell preparing Maple Bourbon Glazed Short Ribs
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I first discovered the rich flavors of maple and bourbon during a culinary trip to Kentucky. After perfecting this recipe over the years, it has become a favorite among family and friends. Each bite transports you to a cozy dinner around the table, filled with laughter and warmth. This dish symbolizes my passion for American cuisine and the comfort it brings."

With over a decade of experience in creating American cuisine, Chef Mitchell specializes in crafting memorable dinner recipes. His culinary journey began in the bustling kitchens of New York City, where he honed his skills. Today, he shares his love for food through beautifully crafted dishes that combine tradition and innovation.

View All Mitchell's Recipes →
Delicious Maple Bourbon Glazed Short Ribs served on a plate

Why This Maple Bourbon Glazed Short Ribs Recipe Works

This recipe stands out for its unique combination of maple syrup and bourbon, which creates a deeply flavorful glaze that enhances the natural richness of the short ribs. The marinating process infuses every bite with tenderness and flavor, making it a true crowd-pleaser.

The technique of searing the ribs before slow cooking locks in juices and creates a beautiful caramelization that adds depth to the dish. The low and slow cooking method ensures that the ribs become fall-off-the-bone tender, making every serving irresistible.

💡 Professional Tip

For the best flavor, marinate the short ribs overnight. This allows the meat to absorb the marinade fully. If you're short on time, even a couple of hours will enhance the taste, but longer is always better.

Frequently Asked Questions

Yes, you can prepare the ribs a day in advance. After cooking, allow the ribs to cool completely, then store them in an airtight container in the refrigerator. When ready to serve, simply reheat them gently on the stove or in the oven until warmed through.

If you prefer not to use bourbon, you can substitute it with apple cider or a combination of apple juice and a dash of vanilla extract. While the flavor will differ slightly, it will still provide a nice balance of sweetness and acidity.

The ribs are done when they are fork-tender and easily pull apart. You can also check the internal temperature; it should be around 190°F to 205°F for optimal tenderness.

Yes, you can freeze the cooked short ribs. Allow them to cool, then place them in an airtight container or freezer bag. They will keep well for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat gently.

These short ribs pair wonderfully with creamy mashed potatoes, roasted vegetables, or a simple salad. A glass of red wine or bourbon cocktail also complements the rich flavors nicely.

Cooked short ribs will last in the refrigerator for about 3-4 days when stored properly in an airtight container. Just be sure to reheat them thoroughly before serving.

Absolutely! You can make the ribs in advance and store them in the refrigerator. When you're ready to serve, just reheat them on the stove or in the oven until heated through. This makes it a great option for entertaining.

The best way to reheat short ribs is on the stovetop over low heat. Add a splash of broth or water to keep them moist, cover, and heat until warmed through. You can also reheat them in the oven at 350°F covered with foil.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The short ribs have turned out dry and tough.

Solution: To prevent dry short ribs, be sure to cook them at a low temperature and avoid overcooking. If they end up dry, you can try adding some beef broth or sauce to moisten them before serving.

✅

Not Crispy Enough

Problem: The exterior of the ribs did not achieve a crispy texture.

Solution: To achieve a crispy exterior, consider broiling the ribs for a few minutes after cooking. This will give them a nice caramelized finish. Make sure to keep an eye on them to prevent burning.

✅

Overcooked

Problem: The ribs have become mushy and lost their structure.

Prevention: To prevent overcooking, keep an eye on the cooking time and check the ribs periodically. If they are overcooked, serve them with extra sauce to help enhance the flavor and moisture.

✅

Undercooked Center

Problem: The center of the ribs remains tough and chewy.

Recovery: If the ribs are undercooked, simply return them to the pot and simmer longer until tender. Ensure they’re covered to retain moisture during cooking.

✅

Burnt Exterior

Problem: The outside of the short ribs has burnt while cooking.

Prevention: To prevent burning, cook on a lower heat setting and check frequently. You can also cover the pot to maintain moisture and reduce the likelihood of burning.

✅

Flavor Balance

Too Sweet: If the dish is too sweet, add a splash of vinegar or a pinch of salt to balance the flavors.

Too Salty: If the dish is too salty, a splash of water or more unsalted broth can help dilute the saltiness.

Bland: For a bland dish, adding more seasonings like black pepper, garlic powder, or a dash of hot sauce can enhance the flavor.

Fresh ingredients for Maple Bourbon Glazed Short Ribs

Essential Ingredients for Maple Bourbon Glazed Short Ribs

The key ingredients for this recipe include high-quality beef short ribs, which provide the necessary richness and flavor. Maple syrup adds a natural sweetness that complements the savory bourbon and soy sauce. Fresh garlic and onions enhance the overall taste, making each bite irresistible.

Using fresh and high-quality ingredients is essential for achieving the best flavor. Opt for pure maple syrup rather than imitation, and choose a bourbon that you enjoy drinking. The quality of the beef also matters; choose well-marbled ribs for tenderness.

Essential Ingredient Notes

  • Beef Short Ribs: Select well-marbled beef short ribs as they offer the best flavor and tenderness. Look for ribs that have a good amount of fat, which will render during cooking and keep the meat juicy.
  • Bourbon: Use a bourbon that you enjoy drinking for the best flavor in the sauce. A smoother, sweeter bourbon will pair well with the maple syrup, creating a balanced glaze.
  • Maple Syrup: Always opt for pure maple syrup, as it offers a depth of flavor that imitation syrups cannot match. The complexity of real maple syrup enhances the overall taste of the dish.
Cooking process for Maple Bourbon Glazed Short Ribs

Step-by-Step Cooking Process

Cooking Maple Bourbon Glazed Short Ribs is a straightforward process that yields delicious results. Start by marinating the ribs, which not only enhances the flavor but also tenderizes the meat. After searing, the ribs are simmered slowly to achieve that melt-in-your-mouth texture.

The key to perfect results lies in the simmering process. Maintaining a low temperature while covered allows the ribs to cook evenly without drying out. This method ensures that they absorb all the flavors from the marinade and sauce.

Key Technique for Perfect Maple Bourbon Glazed Short Ribs

The most important technique in this recipe is the marinating and slow cooking process. Marinating the ribs allows them to absorb the flavors deeply. Slow cooking at a low temperature ensures that the connective tissue breaks down, resulting in tender, flavorful ribs.

Maple Bourbon Glazed Short Ribs

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup bourbon
    Select a good-quality bourbon
  • 1/2 cup pure maple syrup
    For sweetness
  • 1/4 cup soy sauce
    For umami flavor
  • 1/4 cup apple cider vinegar
    For acidity
  • 1 tablespoon Dijon mustard
    For a tangy kick

For the Sauce

  • 2 lbs beef short ribs
    Cut into portions
  • 2 tablespoons olive oil
    For searing
  • 1 onion, chopped
    Adds flavor
  • 2 cloves garlic, minced
    Enhances sauce flavor
  • 1 teaspoon black pepper
    For seasoning
  • 1 teaspoon salt
    To taste
  • 1 cup beef broth
    For braising
  • 1 tablespoon cornstarch
    Optional for thickening

Instructions

  1. Prepare the Marinade

    In a bowl, combine bourbon, maple syrup, soy sauce, apple cider vinegar, Dijon mustard, garlic, black pepper, and salt.

  2. Marinate the Ribs

    Place the beef short ribs in a large resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight.

  3. Sear the Ribs

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Remove the ribs from the marinade (reserve the marinade) and sear them on all sides until browned.

  4. Sauté Onions

    Add chopped onions to the pot and sauté until softened, about 5 minutes.

  5. Add Liquids

    Pour in the reserved marinade and beef broth. Bring to a boil, then reduce the heat to low.

  6. Simmer

    Cover the pot and simmer for 45 minutes, or until the ribs are tender.

  7. Thicken the Sauce (Optional)

    If desired, mix cornstarch and water in a small bowl and stir into the sauce to thicken. Cook for an additional 5 minutes.

  8. Serve

    Remove the ribs and spoon sauce over them. Garnish with chopped green onions before serving.

Recipe Notes & Tips

Storage Tips

To store Maple Bourbon Glazed Short Ribs properly, allow them to cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Always reheat thoroughly before serving.

Serving Suggestions

Maple Bourbon Glazed Short Ribs can be elegantly served over creamy mashed potatoes or with a side of roasted vegetables. A fresh salad can also complement the richness of the dish. Don't forget a glass of red wine for a complete meal.

Recipe Variations

For a twist on this recipe, try adding different herbs like rosemary or thyme to the marinade. You can also experiment with different types of vinegar for a unique flavor profile. For a spicy kick, add a dash of hot sauce to the glaze.