Crown Maple Bourbon Glazed Short Ribs

1. 1

   Rub salt and pepper evenly over short ribs.

2. 2

   Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot.

3. 3

   Remove short ribs from pan, reduce heat and saute diced onion, carrots and mushrooms until soft and tender.

4. 4

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

5. 5

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

6. 6

   Add the veal stock, place the ribs back in and bring back to a simmer.

7. 7

   Cover pot with lid and place in a 275F oven.

8. 8

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

9. 9

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

10. 10

    Remove short ribs rom the pot

11. 11

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

12. 12

    Taste glaze and add seasoning as needed.

13. 13

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

* Per serving · 4 servings · Values may vary.