Maple Bourbon Braised Short Ribs Recipes

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MAPLE BOURBON BRAISED SHORT RIBS



Maple Bourbon Braised Short Ribs image

Meaty beef short ribs that are slow cooked and braised in a maple bourbon sauce until fall apart tender then drizzled with a tangy maple glaze to die for!

Provided by Make Your Meals

Categories     Main Dishes

Time 3h40m

Number Of Ingredients 14

2/3 cup maple syrup
2 tablespoons Worcestershire sauce
salt and pepper, to taste
3 pounds beef short ribs
salt and pepper
1 tablespoon olive oil
1 sweet onion, diced
4 cloves garlic, minced
3/4 cup bourbon
1/2 cup maple syrup
3 cups beef broth, low sodium
1 1/2 teaspoons dried thyme
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 325°F (165°C).
  • Pat the short ribs dry and season them generously with salt and pepper. Add olive oil to a large, oven safe Dutch oven and place on medium-high heat. Working in batches, add the short ribs and sear until browned on all sides, 4 to 5 minutes per side. Transfer to a plate and repeat until all short ribs have been browned.
  • Reduce the heat to medium and add the onion to the pan with the short rib drippings. Cook, stirring occasionally, until softened, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the bourbon and maple syrup and scrape the bottom of the pan to deglaze any stuck bits off the bottom surface. Continue to cook until the liquid is reduced by half, approximately 3 to 4 minutes.
  • Stir in the broth, thyme, tomato paste, and Worcestershire sauce. Place the short ribs down in the sauce until almost completely covered by the liquid. Add more water or broth if needed to cover the ribs.
  • Increase the heat to medium-high and bring the mixture to a boil. Cover and transfer the Dutch Oven to the preheated oven. Cook stirring every 45 minutes until the ribs are fall apart tender, approximately 2.5-3 hours. Carefully transfer the ribs to a serving platter and cover loosely with aluminum foil and let them rest for at least 10 minutes.
  • While the short ribs are resting make the glaze by combining the maple syrup and Worcestershire sauce in a small saucepan and bring to a boil. Cook, stirring frequently until the mixture is reduced to a thick glaze, approximately 5 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 985 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 54 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 604 grams sodium, Sugar 47 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 30 grams unsaturated fat

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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