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Maple-Bourbon Glazed Short Ribs Recipe

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★★★★★

4.9 from 111 reviews

Enjoy tender, halal-friendly Maple-Bourbon Glazed Short Ribs that combine slow-braised beef with a rich, sweet, and smoky glaze made without alcohol. This comforting dish features caramelized short ribs coated in a sticky maple syrup-based glaze with layers of apple juice, Worcestershire sauce, smoked paprika, and vanilla. Perfect for family dinners or special occasions, these ribs are fall-apart tender and simple to prepare in the oven.

Ingredients

Scale

For the Ribs

  • 3½ pounds halal beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups beef broth (halal)
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme
  • 1 rosemary sprig
  • 2 bay leaves

For the Maple Glaze

  • ½ cup pure maple syrup
  • ½ cup apple juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon halal Worcestershire sauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

For Garnish

  • Fresh parsley
  • Cracked black pepper

Instructions

  1. Prepare the Beef: Pat the short ribs dry with paper towels and season generously with kosher salt and black pepper on all sides.
  2. Brown the Meat: Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides until deeply caramelized, about 8 to 10 minutes total. Transfer the ribs to a plate once browned.
  3. Cook the Vegetables: Reduce the heat slightly. Add diced onion, chopped carrots, and celery to the pot and cook until softened, about 8 minutes. Stir in minced garlic and tomato paste and cook for an additional minute.
  4. Build the Braising Liquid: Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Add fresh thyme, rosemary sprig, and bay leaves.
  5. Return the Beef: Nestle the browned short ribs back into the pot with the braising liquid. The liquid should come about halfway up the ribs.
  6. Slow Cook: Cover the pot tightly and bake in a preheated 325°F (163°C) oven for approximately 3 hours, or until the meat is fork-tender.
  7. Make the Maple Glaze: While ribs cook, combine maple syrup, apple juice, apple cider vinegar, halal Worcestershire sauce, vanilla extract, Dijon mustard, smoked paprika, garlic powder, and black pepper in a saucepan. Bring to a gentle simmer and cook for 10 to 15 minutes until slightly thickened.
  8. Glaze the Ribs: Remove the cooked ribs from the braising liquid and brush them generously with the prepared maple glaze.
  9. Caramelize: Increase oven temperature to 425°F (220°C). Return the glazed ribs to the oven for 10 to 15 minutes, brushing with more glaze halfway through, until the glaze is shiny and caramelized.
  10. Rest: Let the ribs rest for 10 minutes before serving. Garnish with fresh parsley and cracked black pepper.

Notes

  • Brown the ribs thoroughly for maximum flavor development.
  • Use pure maple syrup, not pancake syrup, for authentic sweetness and glaze texture.
  • Cook low and slow to ensure tender, fall-off-the-bone meat.
  • Let the glaze reduce to coat a spoon to achieve the right consistency.
  • Resting the ribs preserves their juices and enhances tenderness.
  • Prepare the dish a day ahead for enhanced flavor as the glaze and meat meld overnight.
  • Skim excess fat from the braising liquid before serving for a cleaner sauce.

Keywords: maple glazed short ribs, halal short ribs, slow cooked beef ribs, maple bourbon ribs, oven baked short ribs, comfort food beef, halal beef recipe

Find it online: https://tastybella.com/maple-bourbon-glazed-short-ribs-recipe/