Maple Bourbon Crockpot Short Ribs

1. Season short ribs with salt and pepper and allow to become room temperature before browning (30-45mins).
2. Heat 1 Tbsp ghee or tallow in a skillet. Add the short ribs and sear until browned on all sides (4 to 5 minutes per side). 
3. You may need to so this in batches depending on the size of your skillet. 
4. Once complete, transfer the browned ribs to a dish and set aside.
   Reduce heat to medium and add the onion to the drippings in the skillet. Cook, stirring occasionally, until soft and translucent, about 5-6 minutes. 
5. Add the garlic, stirring constantly, until fragrant, about 1-2 minutes. 
6. Add the maple syrup and bourbon and scrape the bottom of pan to deglaze. 
7. Cook liquid until reduced by half, about 3 to 4 minutes. 
8. Stir in the beef broth, tomato paste, herbs, and Worcestershire sauce. 
9. Cook for a few minutes until combined and transfer all the liquid to a crock pot. 
10. Add the short ribs to the sauce and set temperature to low. 
11. The ribs should be almost completely covered with the  liquid. Add a bit more broth if needed. 
12. Cook on low for 6-8 hours or until tender. 
    
    

Glaze Ingredients

• 2/3 cup Maple Syrup
•  2 tbsp Worcestershire Sauce
• Salt and Pepper, to taste

Glaze Instructions

1. Combine the maple syrup and Worcestershire sauce in a small saucepan and bring to a boil. Stir until reduced to a thick glaze, about 5-6 minutes and add a pinch of salt.
2. Divide among plates and drizzle the glaze over the ribs. Serve and enjoy right away. 
3. Optional Step- Add the ribs with sauce under the broiler for a few minutes. This will allow the sauce to caramelize leaving a yummy crust.

Notes/Tips

The bourbon will burn off during the long cooking process leaving a mild, smokey flavor that pairs beautifully with the sweet maple syrup.

Side Dish Suggestions

Mashed potatoes, pureed veggies, roasted veggies, mushrooms or potato wedge