- 3½ pounds bone-in beef short ribs
- 2 tbsp all-purpose flour
- 2 tbsp roasted garlic olive oil
- 1 medium sweet onion, diced
- 2 stalks celery, diced
- 6 medium carrots, diced or thin sliced
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 3 fresh thyme stems
- 1 head roasted garlic
- ¾ cup bourbon
- ½ cup smoked maple syrup (I used the Runamok Maple Pecan Wood Smoked Maple Syrup mentioned above)
- 4 cups beef stock
Heat oven to 325ºF (170ºC).Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Working in batches, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.Return the pot to medium heat and add the onion, celery and carrot, sautéing until tender, about 6 minutes. Stir in the tomato paste, Worcestershire sauce and then add the roasted garlic, bourbon, maple syrup and beef stock. Return the short ribs to the pot, top with the thyme stems. Bring to a boil over medium heat. Cover the Dutch oven and move it to the oven and cook, turning the ribs occasionally, until the meat is fork tender, about 3 to 3½ hours. Serve with your favorite sides or Sweet Potato Gnocchi with Sage Brown Butter Sauce.
