Maple Coffee Braised Short Ribs Recipe
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.
- 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
