Recipes Main Courses Beef and Veal Maple Bourbon Short Ribs

Maple Bourbon Short Ribs

Prep Time: 15 minutes
Cook Time: 320 minutes
Servings: 6 to 8

Using our braising sauce, it’s easy to prepare succulent braised short ribs. Serve with your favorite mashed potatoes or softly cooked polenta to soak up the savory sauce.

Ingredients:

  • 4 lb. (2 kg) bone-in short ribs, trimmed of excess fat and silver skin
  • Kosher salt and freshly ground pepper
  • 2 Tbs. vegetable oil
  • 1 jar (24.5 oz./695 g) maple bourbon braising sauce

Directions:

Season the short ribs with salt and pepper.

Slow-cooker method: In the stovetop-safe insert of a slow cooker or Dutch oven over medium-high heat, warm the oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer all the beef to the insert and add the braising sauce. Cover and cook on high until the beef is fork-tender, about 5 hours.

Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Return all the beef to the pot, add the braising sauce and 1 cup (8 fl. oz./250 ml) water, and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the beef is fork-tender, 3 to 4 hours.

Skim the fat off the sauce and serve. Serves 6 to 8.

Williams-Sonoma Test Kitchen