Bourbon Braised Short Ribs Recipe

Introduction

Bourbon Braised Short Ribs offer a rich, tender, and flavorful meal perfect for a cozy dinner. Slow-cooked in a savory bourbon and maple syrup sauce, these ribs melt in your mouth and pair wonderfully with mashed potatoes or creamy polenta.

Ingredients

• 1 ½ tablespoon olive oil (divided)
• 6 bone-in beef short ribs (about 3 pounds)
• 1 ½ tablespoon kosher salt (or more to taste)
• 6 medium shallots (peeled and halved)
• 2 medium carrots (peeled and cut into ½-inch rounds)
• 6 cloves garlic (roughly chopped)
• 1 ¼ cup bourbon
• 2 tablespoons maple syrup
• 3 cups beef broth (plus more as needed)
• 5 sprigs fresh thyme
• 3 tablespoons tomato paste
• 3 tablespoons Worcestershire sauce

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: Pat the short ribs dry and season them generously with salt. In a large cast iron pan or Dutch oven over medium-high heat, warm 1 tablespoon of olive oil. Sear the short ribs until browned on all sides, about 2 minutes per side. Transfer to a plate.
3. Step 3: Reduce the heat to medium. Leave all drippings from searing in the pan. Add the remaining 1 tablespoon of olive oil, then the shallots, carrots, and remaining salt. Cook, stirring occasionally, until slightly browned and softened, about 5 minutes.
4. Step 4: Add the garlic and cook, stirring, for about 1 minute. Then add the tomato paste and Worcestershire sauce, cooking for 1 minute to combine flavors.
5. Step 5: Pour in the bourbon and maple syrup, cooking until reduced by half, about 3-4 minutes. Nestle the short ribs back into the pan, then pour in the beef broth and add the fresh thyme. Ensure the ribs are covered halfway with liquid.
6. Step 6: Cover with a lid and transfer the pan to the oven. Cook until the ribs are very tender, about 2 ½ to 3 hours. Check for tenderness after 2 hours.
7. Step 7: Remove the ribs and let them rest for at least 10 minutes before serving.
8. Step 8: Serve the ribs over mashed potatoes, creamy polenta, or cooked pasta, drizzling the sauce on top for extra flavor.

Tips & Variations

• For deeper flavor, marinate the ribs in bourbon and salt overnight before cooking.
• Use pearl onions instead of shallots for a sweeter, milder taste.
• Substitute beef broth with red wine for a richer sauce.
• Slow cooker variation: After searing, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven covered to retain moisture. You can also freeze the ribs in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but cooking time may be slightly reduced. Keep an eye on the tenderness and adjust as needed.

Is it necessary to use bourbon in this recipe?

Bourbon adds a distinctive flavor and sweetness, but if you prefer, you can substitute with a mix of beef broth and a splash of apple cider vinegar or a whiskey alternative for a similar effect.

Bourbon Braised Short Ribs Recipe

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★★★★★

4.8 from 67 reviews

• Author: Hailey
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x

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Description

Bourbon Braised Short Ribs are tender, flavorful beef ribs slowly cooked in a rich bourbon-infused sauce with shallots, carrots, garlic, and herbs. This comforting dish combines the deep, meaty flavors with a touch of sweetness from bourbon and maple syrup, perfect for serving over mashed potatoes, creamy polenta, or pasta.

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Ingredients

Scale 1x2x3x

Meat

• 6 bone-in beef short ribs (about 3 pounds)

Seasoning & Oils

• 1 ½ tablespoon olive oil (divided)
• 1 ½ tablespoon kosher salt (or more to taste)

Vegetables & Aromatics

• 6 medium shallots (peeled and halved)
• 2 medium carrots (peeled and cut into ½-inch rounds)
• 6 cloves garlic (roughly chopped)

Liquids & Sauces

• 1 ¼ cup bourbon
• 2 tablespoons maple syrup
• 3 cups beef broth (plus more as needed)
• 3 tablespoons tomato paste
• 3 tablespoons Worcestershire sauce

Herbs

• 5 sprigs fresh thyme

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising.
2. Season and Sear Ribs: Pat the short ribs dry and season generously with kosher salt. Heat 1 tablespoon of olive oil in a large cast iron pan or Dutch oven over medium-high heat. Sear the short ribs for about 2 minutes on each side until browned all around, then transfer to a plate.
3. Sauté Vegetables: Reduce heat to medium and keep the drippings in the pan. Add the remaining ½ tablespoon olive oil, shallots, carrots, and additional salt. Cook, stirring occasionally, until vegetables are slightly browned and softened, about 5 minutes.
4. Add Garlic and Flavorings: Stir in the chopped garlic and cook for 1 minute. Add the tomato paste and Worcestershire sauce, stirring continuously and cooking for another minute to deepen the flavors.
5. Deglaze and Reduce: Pour in the bourbon and maple syrup, bringing the mixture to a simmer. Cook until the liquid has reduced by half, about 3 to 4 minutes.
6. Braise the Ribs: Nestle the browned short ribs back into the pan. Pour in the beef broth and add the fresh thyme sprigs. The liquid should cover the ribs halfway. Cover with a lid.
7. Oven Cook: Transfer the covered pan into the preheated oven. Braise the ribs slowly for 2 ½ to 3 hours, checking after 2 hours for tenderness. The ribs should be very tender and falling off the bone when done.
8. Rest: Remove the ribs from the oven and let them rest, covered, for at least 10 minutes before serving to allow juices to redistribute.
9. Serve: Serve the short ribs on top of mashed potatoes, creamy polenta, or cooked pasta and drizzle with the rich braising sauce.

Notes

• Use a heavy-bottomed pan like a Dutch oven or cast iron skillet to ensure even heat distribution for the searing and braising processes.
• If you want a thicker sauce, you can remove the ribs after cooking and simmer the sauce on the stovetop to reduce further.
• For an alcohol-free version, substitute bourbon with beef broth and add a splash of apple cider vinegar or non-alcoholic whiskey flavoring.
• Short ribs can be prepared a day ahead; reheat gently and add extra beef broth if sauce thickens too much.
• Pair this dish with creamy sides like mashed potatoes or polenta to soak up the flavorful sauce perfectly.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: bourbon short ribs, braised short ribs, beef short ribs recipe, slow cooked ribs, bourbon recipes, comfort food, dinner recipes