Maple Bourbon Glazed Short Ribs

Maple syrup is way too rich and complex in flavor to simply be reserved for pancakes. Slather it on some ribs with this recipe from Crown Maple and your tailgating menu will come to life with one of the season’s most abundant and versatile tastes.

Crown Maple Bourbon Glazed Short Ribs

Makes 4 servings, prepare the day before if possible

10 beef short ribs (about 1.5 lbs)
1 tbsp Kosher salt
1/2 tsp fresh ground pepper
4 tbsp Vegetable Oil
1 medium large dice
1 large carrot, large dice
1 large celery stick, large dice
4 cremini mushrooms, large dice
4  tbsp tomato paste
3oz dry red wine
2oz Bourbon
1 quart veal or beef stock
2 bay leaves
1/2 tsp dried thyme
1/4 cup Crown Maple Very Dark Color and Strong Taste Syrup                              


Rub salt and pepper evenly over short ribs.

Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot.

Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender.

Add tomato paste and cook for 1-2 minutes until a sweet aroma develops. Add wine and bourbon and cook until liquid has reduced by half.

Add the veal stock and bring back to a simmer. Cover pot with lid and place in a 275 degree oven. Cook for 1 hour, then carefully add bay leaves and thyme.

Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat. Remove short ribs rom the pot.

Add Crown Maple Very Dark Color and Strong Taste Syrup and bourbon to the sauce and simmer until sauce thickens.

Taste glaze and add seasoning as needed. Pour maple glaze over the hot short ribs and serve immediately.

beth ann clyde

beth ann clyde

Beth Ann Clyde is a Digital Editor of Long Island Pulse. Have a story idea or just want to say hello? Email or reach out on Twitter @BAClyde.