Crown Maple Bourbon Glazed Short Ribs
Allow these short ribs to cook until the meat melts away from the bone, and serve this dish over jasmine rice and with lightly sautéed bitter greens or bok choy. Yum!
TOTAL TIME :
Rub salt and pepper evenly over short ribs. Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot.
Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender.
Add tomato paste and cook for 1-2 minutes until a sweet aroma develops. Add wine and half the bourbon and cook until liquid has reduced by half
Add the veal stock and bring back to a simmer.
Add the ribs back to the pot, cover it with the lid and place in a 275°F oven. Cook for 1 hour, then carefully add bay leaves and thyme.
Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat Remove short ribs rom the pot.
Add Crown Maple Very Dark Color and Strong Taste Syrup and remaining bourbon to the sauce and simmer until sauce thickens. Taste glaze and add seasoning as needed.
Pour maple glaze over the hot short ribs and serve immediately.