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Maple bourbon glazed beef ribs on a ceramic plate with glossy caramelized sauce, fresh thyme, flaky salt, and a small bowl of extra glaze.
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Maple Bourbon Glazed Beef Ribs (Tender Oven-Braised Short Ribs)

These maple bourbon glazed beef ribs are slow-braised until fall-apart tender, then finished with a rich, glossy glaze made with real maple syrup, bourbon, and savory spices. Perfectly balanced with sweet, smoky, and tangy flavors, these ribs deliver restaurant-quality results at home.
Course dinner, Main Course
Cuisine American, Southern-Inspired
Keyword beef short ribs recipe, bourbon glazed ribs, bourbon short ribs, braised beef short ribs, fall off the bone beef ribs, maple bourbon beef ribs, maple bourbon glazed beef ribs, maple glazed short ribs, oven braised beef ribs, sticky glazed beef ribs
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 620kcal
Cost $26 for entire recipe

Equipment

  • Large skillet or Dutch oven
  • Roasting pan or deep baking dish
  • aluminum foil
  • Small saucepan
  • basting brush
  • Tongs
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Instant-read thermometer

Ingredients

Beef Ribs

  • 3–4 lbs beef short ribs bone-in
  • 1 tbsp neutral oil

Dry Rub

  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ¼–½ tsp cayenne optional
  • ½ tsp ground mustard

Braising Liquid

  • 1 cup beef broth
  • 1 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic smashed
  • ½ small onion sliced
  • 1 sprig thyme or rosemary

Maple Bourbon Glaze

  • ½ cup pure maple syrup
  • ⅓ cup bourbon
  • 2 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1½ tbsp soy sauce
  • 2 cloves garlic finely grated
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 tbsp butter

Instructions

Prep & Sear

  • Pat ribs completely dry and season evenly with the dry rub. Heat oil in a skillet over medium-high heat and sear ribs on all sides until deeply browned.

Deglaze

  • Add a splash of broth or water to the hot pan and scrape up browned bits. Pour this liquid into your roasting pan.

Braise

  • Preheat oven to 300°F (150°C). Place ribs bone-side down in a roasting pan. Add braising liquid and aromatics so liquid reaches about ¼–⅓ up the ribs. Cover tightly with foil and cook for 2.5–3 hours until fork-tender (internal temp ~200–205°F).

Rest Before Glazing

  • Remove ribs from liquid and let rest uncovered for 5–10 minutes to slightly dry the surface.

Make the Glaze

  • In a saucepan, combine all glaze ingredients except butter. Simmer 10–15 minutes until it coats the back of a spoon. Remove from heat and stir in butter.

Glaze & Caramelize

  • Increase oven to 400°F (204°C). Brush ribs with a thin layer of glaze and roast for 4–5 minutes. Repeat glazing 2–3 times to build a sticky, glossy coating.
  • Optional: Broil 1–2 minutes at the end for charred edges.

Rest & Serve

  • Let ribs rest for 5–10 minutes. Taste and adjust with a pinch of flaky salt or a splash of vinegar if needed. Serve warm.

Notes

Use Bone-In Beef Short Ribs

For the best maple bourbon glazed beef ribs, use bone-in beef short ribs because they become rich, tender, and deeply flavorful during the slow braising process. The bones add extra flavor while the meat slowly softens in the oven.

Pat the Ribs Dry Before Searing

Patting the ribs dry before seasoning and searing helps create a browned crust. This step adds savory depth and gives the finished ribs a richer, more restaurant-style flavor.

Do Not Fully Submerge the Ribs

The braising liquid should only reach about ¼ to ⅓ of the way up the ribs. This allows the meat to gently braise instead of boil, keeping the beef tender while still helping it hold its shape.

Simmer the Glaze Until Spoon-Coating

The maple bourbon glaze should be simmered until it lightly coats the back of a spoon but still flows easily. If the glaze becomes too thick, stir in 1 to 2 tablespoons of warm water or beef broth to loosen it before brushing it onto the ribs.

Apply the Glaze in Thin Layers

For the best sticky finish, apply the glaze in thin layers instead of one heavy coating. This helps the glaze caramelize evenly without burning and creates a glossy, lacquered exterior.

Rest Before Serving

Let the ribs rest briefly before serving so the glaze can set and the juices can redistribute. A small pinch of flaky salt at the end can help brighten the maple flavor and balance the richness of the beef.