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Maple Coffee Braised Short Ribs Recipe

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3.9 from 74 reviews

Maple Coffee Braised Short Ribs are an indulgent, cozy dish featuring tender beef short ribs slowly braised in a rich mixture of bourbon, maple syrup, espresso, and aromatic herbs. Perfect for fall or winter, this recipe delivers fall-apart tender meat with complex flavors balanced between smoky, sweet, and savory, making for an impressive yet comforting meal.

Ingredients

Short Ribs

  • 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

Vegetables & Aromatics

  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, sliced on a bias

Flavorings & Liquids

  • 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 sub if needed)
  • ½ cup dark soy sauce (or regular soy sauce)
  • ½ cup pure maple syrup
  • 2 ½ cups beef broth

Instructions

  1. Season & Rest the Short Ribs: Generously season the short ribs with kosher salt and freshly ground black pepper on all sides. Let them rest at room temperature for at least 30 minutes to allow flavors to penetrate and the meat to come to an even temperature. Meanwhile, preheat your oven to 300°F.
  2. Brown the Short Ribs: In a large oven-safe Dutch oven over medium-high heat, melt the butter with the olive oil until shimmering. Add the short ribs in batches without overcrowding and sear them on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove browned ribs to a plate and repeat until all are browned. Reduce the heat to medium.
  3. Sauté the Mirepoix: Add chopped onion, celery, and carrots to the pot with rendered fat. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, golden brown, and fragrant, about 6-8 minutes.
  4. Bring the Flavors Together: Make a small well in the mirepoix and add tomato paste and garlic paste. Stir to coat vegetables and cook for 2-3 minutes. Add espresso coffee granules, red pepper flakes, and rosemary sprigs. Pour in the bourbon whiskey to deglaze, scraping up any browned bits from the bottom. Cook and stir until bourbon reduces and thickens slightly, about 2-3 minutes. Stir in soy sauce, maple syrup, and beef broth until well combined.
  5. Assemble the Braise: Return the browned short ribs to the pot, including any juices that collected, ensuring they are nearly submerged in the liquid. Bring the mixture to a simmer over medium-high heat for about 5 minutes, then remove from heat.
  6. Braise the Short Ribs: Cover the pot and transfer it to the preheated oven. Braise for 3 to 3½ hours until the meat is meltingly tender and falling off the bone.
  7. Adjust Braising Liquid, if Desired: Remove short ribs to a clean plate and set aside. Strain out solids and skim excess fat from the surface of the liquid. Simmer the liquid over medium-high heat until it thickens to a glaze-like consistency, about 10-20 minutes. Season with salt and pepper as needed. Return meat and solids to the pot to coat in the sauce.
  8. Serve: Serve the braised short ribs immediately, ideally over creamy mashed sweet potatoes with some braising gravy poured over. Garnish with fresh rosemary for an aromatic and visually appealing finish.

Notes

  • For a non-alcoholic substitution of bourbon, use additional beef broth mixed with a tablespoon of apple cider vinegar and a splash of molasses or maple syrup for complexity.
  • English-cut short ribs are preferred for even thickness and consistent cooking.
  • Make sure not to overcrowd the pan when browning to get a proper crust.
  • Leftover ribs and sauce store well and taste even better the next day.
  • If desired, thicken the braising liquid further with a cornstarch slurry during the last simmer step.

Find it online: https://flavorspath.com/maple-coffee-braised-short-ribs-recipe/