Maple Bourbon Short Ribs
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.
- 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
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