Crown Maple Bourbon Glazed Short Ribs
{{#rendered}} {{/rendered}}These ribs are fall-off-the-bone good. (Crown Maple)
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.
Cook Time:2 hours15 min
Prep Time:30 min
{{#rendered}} {{/rendered}}Total Time:2 hours45 min
Servings: 4
Ingredients:
10 Beef short ribs (about 1.5 lbs)
{{#rendered}} {{/rendered}}1 tablespoon Kosher salt
1 1/2 teaspoon Fresh ground pepper
4 tablespoon Vegetable oil
{{#rendered}} {{/rendered}}1 Medium onion, large dice
1 Large carrot, large dice
1 Large celery stick, large dice
{{#rendered}} {{/rendered}}4 Cremini Mushrooms, large dice
4 tablespoon Tomato paste
3 ounce Dry red wine
{{#rendered}} {{/rendered}}2 ounce Maker's Mark Bourbon
1 quart Veal or beef stock
2 Bay leaves
{{#rendered}} {{/rendered}}1/2 teaspoon Dried thyme
1/4 cup Crown Maple Very Dark Color and Strong Taste Syrup
Preparation:
Rub salt and pepper evenly over short ribs.
{{#rendered}} {{/rendered}}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.
Add tomato paste and cook for 1-2 minutes until a sweet aroma develops
Add wine and bourbon and cook until liquid has reduced by half
{{#rendered}} {{/rendered}}Add the veal stock and bring back to a simmer
Cover pot with lid and place in a 275°F oven
Cook for 1 hour, then carefully add bay leaves and thyme
{{#rendered}} {{/rendered}}Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat
Remove short ribs from the pot
Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens
{{#rendered}} {{/rendered}}Taste glaze and add seasoning as needed
Pour maple glaze over the hot short ribs and serve immediately