- 6
- 15 mins
- 300 mins
Ingredients
- 4 lb. (2 kg) bone-in short ribs, trimmed of excess fat and silver skin
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar (24.5 oz./695 g) maple bourbon braising sauce
Preparation
Step 1
Season the short ribs with salt and pepper.
Slow-cooker method: In the stovetop-safe insert of a slow cooker or Dutch oven over medium-high heat, warm the oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer all the beef to the insert and add the braising sauce. Cover and cook on high until the beef is fork-tender, about 5 hours.
Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Return all the beef to the pot, add the braising sauce and 1 cup (8 fl. oz./250 ml) water, and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the beef is fork-tender, 3 to 4 hours.
Skim the fat off the sauce and serve. Serves 6 to 8.
Servings: 6 to 8