Braised Short Ribs with Maple-Bourbon Glaze

This recipe features tender, fall-off-the-bone short ribs, slowly braised in a rich blend of traditional ingredients with a creative twist of maple and bourbon. The glaze adds a sweet and smoky depth, perfectly balancing the savory meat, while fresh herbs bring brightness to the dish. It's a comforting and sophisticated meal that respects culinary traditions while introducing delightful flavors.

Ingredients:

• 4 lbs beef short ribs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 carrots, sliced
• 1 celery stalk, sliced

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the short ribs generously with salt and black pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the chopped onion and garlic, sautéing until softened, about 3-5 minutes.
5. Pour in the red wine, scraping the bottom of the pot to deglaze, and let it simmer for about 5 minutes.
6. Add the beef broth, maple syrup, bourbon, soy sauce, Dijon mustard, thyme, rosemary, carrots, and celery. Stir to combine.
7. Return the short ribs to the pot, ensuring they are submerged in the liquid.
8. Cover the pot and transfer it to the preheated oven. Braise the short ribs for 3 hours, or until they are tender and easily pull apart with a fork.
9. Remove from the oven and let the ribs rest for a few minutes before serving. Skim off excess fat from the surface of the sauce if desired.
10. Serve the short ribs with the glaze drizzled over the top, accompanied by mashed potatoes or crusty bread to soak up the delicious sauce.