Maple Bourbon Braised Short Ribs are a beautiful marriage of sweet and savory, perfect for cozy evenings or special occasions. This recipe combines rich flavors with a touch of whiskey warmth, creating a dish that feels both comforting and indulgent.
Beef short ribs are the star of this dish, offering rich, flavorful meat that becomes incredibly tender when braised. Olive oil is used to sear the ribs and develop a deep brown crust, enhancing the meat's flavor. Onion and garlic form the aromatic base, infusing the dish with savory depth. Bourbon adds a subtle warmth and complexity, while maple syrup brings a natural sweetness to balance the savory notes. Beef broth provides a savory backdrop, and soy sauce adds umami richness. Tomato paste thickens the sauce and contributes a hint of acidity. Smoked paprika and thyme add layers of smoky and herbaceous flavor. Don't forget to season with salt and pepper to taste.
These ribs pair beautifully with creamy mashed potatoes or polenta to soak up the rich sauce. A side of roasted root vegetables complements the robustness of the dish. For a fresh touch, serve with a simple arugula salad dressed in lemon vinaigrette.
Start by preheating your oven to 325°F (163°C). As it warms, generously season the short ribs with salt and pepper. This is your first step to ensuring they're packed with flavor.
Heat up your olive oil in a large Dutch oven over medium-high heat. Once shimmering, sear the short ribs on all sides. You want a nice, brown crust, which can take about 2-3 minutes per side. Once seared, remove them and set aside.
In the same pot, toss in the onion. Cook it down until it's translucent, which usually takes about 5 minutes. Then add the garlic and sauté for another minute, just until you can smell its aromatic goodness.
Next, stir in the tomato paste, smoked paprika, and thyme. Give it about a minute to meld together, stirring constantly to prevent sticking.
Deglaze with bourbon, scraping up those delicious brown bits at the bottom. This technique not only cleans your pot but also enhances the flavor of the sauce.
Add the beef broth, maple syrup, and soy sauce to the pot, stirring everything together. Nestle the short ribs back into the pot, making sure they're well submerged in that flavorful liquid.
Cover the pot and slide it into the oven. Let it braise for 2.5 to 3 hours. You'll know it's done when the meat is so tender it falls off the bone with a fork.
Once out of the oven, let the ribs rest for a few minutes. This helps the juices redistribute, keeping your meat juicy when you serve it.
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