Maple Bourbon Braised Short Ribs for Cozy Fall Evenings

Indulge in Maple Bourbon Braised Short Ribs, a cozy fall dish that promises tender, flavorful meat and a rich sauce.

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Prep Time 20

Cook Time 3 30

Resting Time 10

Total Time 4

Servings: 4 ribs

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

3 pounds Bone-in Short Ribs Opt for bone-in for the best flavor and tenderness; boneless may dry out.
2 teaspoons Kosher Salt Essential for enhancing the meat's flavors; adjust to taste.
1 teaspoon Freshly Ground Black Pepper Adds depth and spice; use as desired.
1/4 cup All-Purpose Flour Helps achieve a caramelized crust when searing; can substitute with gluten-free flour.
2 tablespoons Extra-Virgin Olive Oil Used for searing to lock in flavor; can replace with canola oil if preferred.

For the Vegetable Base

1 large Yellow Onion Provides a sweet base flavor when sautéed; essential aromatics component.
2 stalks Celery Adds texture and enhances flavor; finely dice.
1 medium Carrot Offers sweetness and depth; optional, but recommended.
2 tablespoons Tomato Paste Contributes richness and umami; a must-have for depth of flavor.
2 teaspoons Fresh Thyme Provides a fragrant herb note; dried thyme can substitute if fresh isn't available.
4 cloves Garlic Roasted for a deeper flavor; chopped.

For the Sauce

1 cup Bourbon Whiskey Adds a unique richness; substitute with apple cider for a non-alcoholic version.
1/2 cup Maple Syrup Infuses sweetness and complexity; use pure maple syrup for the best taste.
2 cups Beef Stock Acts as the braising liquid; vegetable stock is a lighter option.

Equipment

Dutch oven

Method

Preparation Steps

Preheat the oven to 325°F (170°C).
Season the short ribs with kosher salt and black pepper, then dust lightly with all-purpose flour.
In a Dutch oven, heat olive oil and sear the ribs for 4-5 minutes on each side until browned.
Sauté the onion, celery, and carrot in the same pot for 6 minutes until tender.
Stir in tomato paste, thyme, and garlic, cook for 1 minute, then add bourbon, maple syrup, and beef stock.
Return the short ribs to the pot and bring to a gentle boil.
Cover and braise in the oven for 3 to 3½ hours until tender.
Let the ribs rest for a few minutes before serving with creamy mashed potatoes.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 18gProtein: 30gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 40mgIron: 3mg

Notes

This dish is perfect for family gatherings and can be made ahead for busy days. Flavors deepen as it sits, making leftovers even better.

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