The perfect meal for a weeknight dinner? Our vote rests here. These fork-tender short ribs take less time to prepare than you would spend picking up take-out and taste like a recipe that’s been passed down for generations. The secret ingredient? Our Maple-Bourbon Short Rib Braising Sauce, which partners the deep, smoky flavors of barrel-aged whiskey with the delicate sweetness of pure maple syrup in a savory beef stock scented with garlic and thyme.
When cooked in a slow-cooker or Instant Pot, the short ribs require just three easy steps and six hours of cooking. Serve the ribs with mashed potatoes, steamed rice, or Creamy Parmesan Polenta and a side salad of lightly dressed, perfectly crisp greens.
Maple & Bourbon–Braised Short Ribs
- 4 lb. beef short ribs, trimmed of excess fat and silver skin
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 2 Tbs. olive oil
- 1 jar (24.5 oz.) short rib braising sauce
- Brown the Meat
Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess. In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 3 minutes per side.
- Cook the Meat
If using a slow-cooker insert, return all the ribs to the insert, add the braising sauce and transfer the insert to the slow-cooker base. If using a fry pan, transfer the ribs to a slow cooker and add the braising sauce. Cover and cook on low according to the manufacturer’s instructions until the meat is tender, 6 to 7 hours.
- Finish the Sauce
Transfer the ribs to a plate. Skim the fat off the sauce. Set the slow-cooker insert on the stovetop. If you used a regular slow cooker, transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Serve the short ribs with the sauce. Serves 4 to 6.