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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising.
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.
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.
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.
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.
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.
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.
Rest: Remove the ribs from the oven and let them rest, covered, for at least 10 minutes before serving to allow juices to redistribute.
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