1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a wire rack placed over a rimmed sheet for even cooking and easy cleanup.
2. Season the bite-sized short rib pieces generously with salt, pepper, and smoked paprika. This simple rub brings out the deep, savory flavors.
3. Heat olive oil in a heavy skillet over medium-high heat. Sear the short ribs in batches for about 2-3 minutes per side, until they develop a rich brown crust. This step locks in flavor and juices.
4. While the ribs cool slightly, prepare the glaze by whisking together maple syrup, soy sauce, Dijon mustard, and minced garlic in a small bowl.
5. Wrap each seared short rib piece with a slice of bacon, securing it with a toothpick if needed. This step can feel a bit fiddly, but it’s worth it for that perfect bacon-to-beef ratio.
6. Place the wrapped bites on the prepared baking sheet or rack. Brush each generously with the maple glaze, reserving some for later.
7. Bake in the preheated oven for 25-30 minutes, turning halfway through and brushing with additional glaze to build up a sticky, caramelized coating.
8. For a final touch, switch the oven to broil and cook for 2-3 minutes until the bacon crisps up beautifully. Watch closely to avoid burning.
9. Remove from the oven, let cool slightly, and garnish with fresh rosemary or thyme if desired. Serve warm and watch how quickly they disappear!

I’ve found that taking the time to sear the ribs and layering the glaze really makes all the difference. It’s a little extra effort, but it’s the kind of cooking that feels like a warm hug after a busy day.