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