Introduction

These Maple Coffee Braised Short Ribs are a perfect blend of rich, savory flavors with a hint of sweetness and a touch of bold coffee and bourbon. Slow-cooked until meltingly tender, they make an impressive and comforting meal ideal for cozy dinners.

Maple Coffee Braised Short Ribs Recipe - Recipe Image

Ingredients

4 lbs bone-in beef short ribs, English-cut, trimmed of excess fat
Kosher salt & fresh ground black pepper, to season
2 tablespoons unsalted butter
1 tablespoon olive oil, plus more as needed
1 medium yellow onion, chopped
2 celery stalks, chopped
2 medium carrots, sliced on a bias
2 tablespoons tomato paste
2 tablespoons garlic paste
1 tablespoon espresso instant coffee
1 teaspoon red pepper flakes
4 sprigs fresh rosemary, plus more for garnish
1 cup bourbon whiskey (see notes for substitute if needed)
½ cup dark soy sauce (or regular soy sauce)
½ cup pure maple syrup
2 ½ cups beef broth

Instructions

Step 1: On a large plate, generously season the short ribs with kosher salt and black pepper on all sides. Let them rest at room temperature for at least 30 minutes. Meanwhile, preheat the oven to 300°F.
Step 2: Heat the unsalted butter and olive oil in a large oven-safe Dutch oven over medium-high heat. Once shimmering, add a few short ribs without overcrowding and sear on all sides until deeply browned, about 2-3 minutes per side. Transfer browned ribs to a plate and repeat with remaining ribs, adding more oil if necessary. Reduce heat to medium.
Step 3: Add the chopped onion, celery, and carrots to the pot. Season with salt and pepper, then sauté in the rendered beef fat, stirring occasionally, until tender and golden, about 6-8 minutes.
Step 4: Create a small well in the vegetables and stir in the tomato paste and garlic paste until coated, about 2-3 minutes. Add espresso coffee granules, red pepper flakes, and rosemary sprigs, stirring to combine.
Step 5: Pour in the bourbon whiskey to deglaze the pot, scraping up any browned bits from the bottom. Cook and stir until the bourbon thickens slightly, about 2-3 minutes.
Step 6: Stir in the soy sauce, maple syrup, and beef broth until well combined.
Step 7: Return the browned short ribs and any collected juices to the pot, ensuring they are nearly submerged in the liquid. Increase heat to medium-high and bring to a simmer, about 5 minutes, then remove from heat.
Step 8: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 3 to 3 ½ hours, until they are tender and falling off the bone.
Step 9: (Optional) To thicken the braising liquid, carefully remove the ribs and most solids to a plate. Skim any fat from the surface, then simmer the liquid over medium-high heat, stirring occasionally, until it reaches a glaze-like consistency, 10-20 minutes. Adjust seasoning with salt and pepper. Return the ribs and solids to the sauce.
Step 10: Serve the braised short ribs immediately, ideally over creamy mashed sweet potatoes with some braising sauce spooned on top. Garnish with fresh rosemary and enjoy.

Tips & Variations

For a non-alcoholic version, substitute the bourbon with additional beef broth mixed with a splash of apple cider vinegar or a bit of brewed strong coffee for depth of flavor.
Use dark or regular soy sauce depending on your salt preference, but dark soy adds richer color and flavor.
Serve on creamy polenta or mashed potatoes for a comforting and hearty meal.
Trim excess fat from the ribs before cooking to reduce greasiness.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of beef broth if the sauce has thickened too much. These short ribs can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs, but bone-in will provide more flavor and richer texture. Adjust cooking times as needed since boneless may cook slightly faster.

What can I substitute for maple syrup?

If you don’t have maple syrup, use honey or brown sugar as a substitute to add sweetness and help balance the savory and bitter flavors.

Maple Coffee Braised Short Ribs Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

This Maple Coffee Braised Short Ribs recipe delivers tender, melt-in-your-mouth beef short ribs infused with rich flavors of espresso coffee, bourbon, maple syrup, and a medley of aromatic vegetables. Perfectly braised low and slow in the oven, the ribs develop a deep caramelized crust then simmer in a luscious, slightly sweet and savory sauce that pairs wonderfully with creamy mashed sweet potatoes for a comforting, hearty fall meal.

Author: Ella
Prep Time: 40 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 25 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Braising
Cuisine: American

Ingredients

Scale

Short Ribs

4 lbs bone-in beef short ribs, english-cut, trimmed of excess fat
Kosher salt & fresh ground black pepper, to season

Cooking Fats

2 tablespoons unsalted butter
1 tablespoon olive oil, plus more as needed

Mirepoix and Aromatics

1 medium yellow onion, chopped
2 celery stalks, chopped
2 medium carrots, sliced on a bias
2 tablespoons tomato paste
2 tablespoons garlic paste
1 tablespoon espresso instant coffee
1 teaspoon red pepper flakes
4 sprigs fresh rosemary, plus more for garnish

Liquids and Seasonings

1 cup bourbon whiskey (or substitute with additional beef broth or apple cider if preferred)
½ cup dark soy sauce (or regular soy sauce)
½ cup pure maple syrup
2 ½ cups beef broth

Instructions

Season & Rest the Short Ribs: Generously season the short ribs on all sides with kosher salt and freshly ground black pepper. Allow them to rest and come to room temperature for at least 30 minutes. Preheat the oven to 300°F during this time.
Brown the Short Ribs: Heat butter and olive oil in a large oven-safe dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep brown crust forms, about 2–3 minutes per side. Transfer the browned ribs to a clean plate and repeat until all are browned. Reduce heat to medium.
Sauté the Mirepoix: Add chopped onion, celery, and carrots to the dutch oven and sauté in the rendered beef fat. Season with salt and pepper to taste. Cook until vegetables are tender, golden brown, and fragrant, about 6–8 minutes, stirring occasionally.
Bring the Flavors Together: Make a small well in the center of the pot. Stir in tomato paste and garlic paste to coat the mirepoix, cooking for 2–3 minutes. Add espresso instant coffee, red pepper flakes, and rosemary sprigs. Pour in bourbon whiskey to deglaze the pot, scraping up caramelized bits from the bottom. Cook, stirring continuously, until the bourbon reduces and thickens slightly, about 2–3 minutes. Stir in soy sauce, maple syrup, and beef broth until well combined.
Assemble the Braise: Return the browned short ribs along with any accumulated juices into the pot. The ribs should be nearly submerged in the liquid. Increase heat to medium-high and bring the liquid to a simmer, about 5 minutes, then remove the pot from heat.
Braise the Short Ribs: Cover the pot with its lid and transfer it to the preheated oven. Braise the short ribs at 300°F for 3 to 3½ hours, until the meat is tender and falling off the bone.
Adjust Braising Liquid: For a thicker glaze-like sauce, remove the short ribs onto a clean plate and strain or skim the solids from the braising liquid. Skim off excess fat from the surface. Simmer the liquid over medium-high heat, stirring occasionally, until it reduces and thickens to your desired consistency, about 10–20 minutes. Adjust seasoning with salt and pepper as needed. Return the solids to the sauce to combine.
Serve: Serve the maple coffee braised short ribs immediately. They pair wonderfully over creamy mashed sweet potatoes with the braising sauce drizzled on top. Garnish with extra fresh rosemary if desired and enjoy this rich, comforting fall dish.

Notes

If you prefer not to use bourbon, substitute with additional beef broth or apple cider.
For a gluten-free version, use tamari or gluten-free soy sauce.
Do not overcrowd the pot when browning the ribs to ensure a proper sear and crust formation.
Allowing the ribs to come to room temperature before cooking helps them cook more evenly.
Make ahead: The ribs can be braised a day in advance. Reheat gently on stovetop or in oven, adding a splash of broth if the sauce has thickened too much.
Skimming fat from the braising liquid creates a cleaner, less greasy sauce.

Keywords: short ribs, braised short ribs, maple syrup, coffee, bourbon, fall recipe, comfort food, beef ribs, slow cooked, savory dinner