Maple Bourbon Beef Short Ribs
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Try these fall off the bone Maple Bourbon Beef Short Ribs. I cook these in a slow cooker for fall off the bone ribs that take very little effort! I serve these with creamy mashed potatoes and asparagus for a delicious dinner that you can serve any night of the week.
If you’re looking for more easy dinners in the slow cooker, check out some of my other favorites like my Slow Cooker Cozy Beef Chili, Carnitas Street Tacos, or my Healthy Chicken & Kale Soup.
Table of Contents
Why You'll Love This Recipe
Fall Off the Bone: You will love these Maple Bourbon Beef Short Ribs because they are fall off the bone tender ribs. And the best part about them is that you can cook them in your slow cooker, making them an incredibly easy dinner.
Holiday Inspired: I serve these Maple Bourbon Beef Short Ribs with mashed potatoes and asparagus for a well balanced dinner. This would be an amazing holiday dinner as this recipe makes your kitchen smell amazing as the ribs cook the slow cooker for hours.
USA Organic Meat: I created this recipe for my friends at Organic Prairie using their Organic Beef Short Ribs. I love ordering meat from Organic Prairie as I know I’m getting the highest quality, USA born, raised, and processed meat that I can feel good about eating!
Ingredients
Organic Prairie Beef Short Ribs
Frontier Co-Op Organic Black Pepper
Organic Bourbon
Kettle & Fire Bone Broth (Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!)
Organic Worcestershire Sauce
Organic Russet Potatoes
Frontier Co-Op Organic Garlic Powder
Organic Fresh Thyme
Organic Asparagus
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Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
Step by Step Instructions
Step 1
To make the short ribs: Add the beef stock, maple syrup, bourbon, and Worcestershire sauce to a slow cooker.
Step 2
Cut short ribs into individual ribs. Brush the short ribs with ghee, and generously salt and pepper each side.
Sear the short ribs in cast iron skillet until browned on each side, about 60 to 90 seconds.
Transfer the short ribs to the slow cooker and cook on low for 6 to 8 hours, or until the beef is very tender.
Step 3
To make the mashed potatoes: Fill a 6-quart pot three-quarters of the way with water
Cut the potatoes into 2 to 3 inch chunks add to the water and boil. Continue to cook until potatoes are tender when poked with a fork, about 25 to 35 minutes.
Drain the water off the potatoes, add the butter, milk, thyme, garlic powder, salt and pepper and mash with a potato masher until creamy.
Step 4
To make the asparagus: In a large skillet add the ghee and put over medium/high heat. Add the asparagus and salt and pepper. Continue to cook until al dente.
Serve ribs with mashed potatoes and asparagus.
FAQ's
If you don't want to serve this with potatoes, try my Easy Bone Broth Rice, Simple Green Salad, or Garlic Lemon Sweet Potato Fries.
Yes, if you don't want any alcohol, you can just omit the bourbon.
If you have extras, just store in an airtight container in the fridge for up to 3 days.
Craving More?
Maple Bourbon Beef Short Ribs
Ingredients
Short Ribs
- 2 pounds Organic Prairie Beef Short Ribs
- 2 tablespoons Organic Valley Ghee
- salt and pepper
- 2 cups beef stock
- ¼ cup maple syrup
- ¼ cup Bourbon
- 1 teaspoon Worcestershire sauce
Potatoes
- 2 pounds Russet potatoes
- ½ cup Organic Valley Salted Butter
- ¾ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- fresh thyme (for serving)
Asparagus
- 1 bunch of asparagus
- 1 to 2 tablespoons Organic Valley Ghee
- Salt and pepper to taste
Instructions
- To make the short ribs: Add the beef stock, maple syrup, bourbon, and Worcestershire sauce to a slow cooker.
- Cut short ribs into individual ribs. Brush the short ribs with ghee, and generously salt and pepper each side.
- Sear the short ribs in cast iron skillet until browned on each side, about 60 to 90 seconds.
- Transfer the short ribs to the slow cooker and cook on low for 6 to 8 hours, or until the beef is very tender.
- To make the mashed potatoes: Fill a 6-quart pot three-quarters of the way with water
- Cut the potatoes into 2 to 3 inch chunks add to the water and boil. Continue to cook until potatoes are tender when poked with a fork, about 25 to 35 minutes.
- Drain the water off the potatoes, add the butter, milk, thyme, garlic powder, salt and pepper and mash with a potato masher until creamy.
- To make the asparagus: In a large skillet add the ghee and put over medium/high heat. Add the asparagus and salt and pepper. Continue to cook until al dente.
- Serve ribs with mashed potatoes and asparagus.
Notes
Nutrition
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