Are you a fan of rib falling of the bone and maple syrup-soaked everything? Of course you are, you crazy you. This recipe offers a decadent alternative to the usual grilled route (which is also an excellent choice, don’t get me wrong) and slow cooks the meat in a cast-iron pot.

More importantly, the method calls for a savory combination of maple syrup, try Crown Maple Extra Dark to get it right, and one of our favorite cuts of beef. If you’ve got a bit of time and looking to try something especially tasty, check out the recipe:

Maple Bourbon Glazed Short Ribs

 Need: 

• 10 ea Beef short ribs (about 1.5 lbs)
• 1 tbps Kosher salt
• 1.5 tsp Fresh ground pepper
• 4 tbsp Vegetable oil
• 1 ea Medium onion, large dice
• 1 ea Large carrot, large dice
• 1 ea Large celery stick, large dice
• 4 ea Cremini mushrooms, large dice
• 4 tbsp Tomato Paste
• 3 floz Dry Red Wine
• 2 floz Bourbon
• 1 qt Veal or beef stock
• 2 ea Bay leaves
• .5 tsp Dried thyme
• .25 cup Crown Maple Extra Dark
• .25 cup Bourbon

 To Make It: 

1) Rub salt and pepper evenly over short ribs.

2) Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot

3) Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender

4) Add tomato paste and cook for 1-2 minutes until a sweet aroma develops

5) Add wine and bourbon and cook until liquid has reduced by half

6) Add the veal stock and bring back to a simmer

7) Cover pot with lid and place in a 275°F oven

8) Cook for 1 hour, then carefully add bay leaves and thyme

9) Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat

10) Remove short ribs rom the pot

11) Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens

12) Taste glaze and add seasoning as needed

13) Pour maple glaze over the hot short ribs and serve immediately

Recipe thanks à Chef Jacob Griffin