Crown Maple Bourbon Glazed Short Ribs

These ribs are fall-off-the-bone good.

These ribs are fall-off-the-bone good.  (Crown Maple)

  • Prep Time


  • Cook Time

    2hr 15min

  • Total Time

    2hr 45min

  • Servings


If you are looking for a tender and delicious rib recipe- look no further than Crown Maple's melt-away-from-the-bone glazed short ribs. 


  • 10 Beef short ribs (about 1.5 lbs)
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoon Fresh ground pepper
  • 4 tablespoon Vegetable oil
  • 1 Medium onion, large dice
  • 1 Large carrot, large dice
  • 1 Large celery stick, large dice
  • 4 Cremini Mushrooms, large dice
  • 4 tablespoon Tomato paste
  • 3 ounce Dry red wine
  • 2 ounce Maker's Mark Bourbon
  • 1 quart Veal or beef stock
  • 2 Bay leaves
  • 1/2 teaspoon Dried thyme
  • 1/4 cup Crown Maple Very Dark Color and Strong Taste Syrup


Step 1:

  • Rub salt and pepper evenly over short ribs.

Step 2:

  • 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.

Step 3:

  • Add tomato paste and cook for 1-2 minutes until a sweet aroma develops

Step 4:

  • Add wine and bourbon and cook until liquid has reduced by half

Step 5:

  • Add the veal stock and bring back to a simmer

Step 6:

  • Cover pot with lid and place in a 275°F oven

Step 7:

  • Cook for 1 hour, then carefully add bay leaves and thyme

Step 8:

  • Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat

Step 9:

  • Remove short ribs from the pot

Step 10:

  • Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens

Step 11:

  • Taste glaze and add seasoning as needed

Step 12:

  • Pour maple glaze over the hot short ribs and serve immediately