Bourbon Braised Short Ribs Recipe

Introduction

Bourbon Braised Short Ribs offer a rich, tender, and flavorful dish perfect for a cozy dinner. Slow-cooked in a savory bourbon-infused sauce, these ribs melt in your mouth and pair beautifully with hearty sides. This recipe brings restaurant-quality comfort food to your home kitchen.

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 the ribs to a plate and set aside.
3. Step 3: Reduce the heat to medium. Leave all the drippings from searing the ribs in the pan. Add the remaining 1 tablespoon of olive oil, then add the shallots, carrots, and remaining salt. Cook, stirring occasionally, until the vegetables are slightly browned and softened, about 5 minutes.
4. Step 4: Add the garlic and cook, stirring, for about 1 minute. Then stir in the tomato paste and Worcestershire sauce and cook for another minute.
5. Step 5: Pour in the bourbon and maple syrup, cooking until the liquid has reduced by half, about 3–4 minutes. Nestle the short ribs back into the pan, then add the beef broth and fresh thyme. The liquid should cover the ribs halfway.
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, checking them after 2 hours.
7. Step 7: Remove the ribs from the oven and let them rest for at least 10 minutes before serving.
8. Step 8: Serve the short ribs over mashed potatoes, creamy polenta, or cooked pasta, drizzling the sauce on top for extra flavor.

Tips & Variations

• For deeper flavor, marinate the short ribs in bourbon and herbs overnight before cooking.
• You can substitute maple syrup with brown sugar or honey if you prefer a different sweetness.
• If you don’t have beef broth, use strong vegetable stock as a substitute, but keep in mind the flavor will be lighter.
• Adding a splash of red wine to the braising liquid can add complexity to the sauce.
• Use fresh thyme sprigs for the best aroma and taste, but dried thyme can be used in a pinch (use about 1 teaspoon).

Storage

Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much. You can also freeze cooked ribs 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 bone-in ribs tend to be more flavorful and tender after braising. If using boneless, adjust cooking time slightly as they may cook faster.

What can I serve with bourbon braised short ribs?

This dish pairs wonderfully with creamy mashed potatoes, polenta, or wide pasta noodles to soak up the savory sauce. Roasted vegetables or a simple green salad also make excellent accompaniments.

Bourbon Braised Short Ribs Recipe

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★★★★★

4.9 from 144 reviews

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

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Description

This Bourbon Braised Short Ribs recipe features tender, flavorful beef short ribs slow-cooked in a rich sauce made with bourbon, maple syrup, beef broth, and aromatic vegetables. Perfectly seared and then braised until melt-in-your-mouth tender, these ribs are excellent served over creamy mashed potatoes, polenta, or pasta. The bourbon adds a subtle sweetness and depth of flavor, making this dish a comforting and elegant meal.

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Ingredients

Scale 1x2x3x

Short Ribs and Seasoning

• 1 ½ tablespoon olive oil (divided)
• 6 bone-in beef short ribs (about 3 pounds)
• 1 ½ tablespoon kosher salt (or more to taste)

Vegetables and Aromatics

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

Liquids and 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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the ribs.
2. Sear Short Ribs: Pat the short ribs dry and season them 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 on all sides until browned, about 2 minutes per side, then transfer to a plate.
3. Sauté Vegetables: Reduce the heat to medium and leave the pan drippings in the pot. Add the remaining 1 tablespoon olive oil, then add shallots, carrots, and additional salt. Cook, stirring occasionally, until the vegetables are slightly browned and softened, about 5 minutes.
4. Add Garlic and Sauces: Add the chopped garlic and stir for about 1 minute until fragrant. Stir in the tomato paste and Worcestershire sauce and cook for another minute to deepen the flavors.
5. Deglaze with Bourbon: Pour in the bourbon and maple syrup, cooking until the liquid has reduced by half, approximately 3 to 4 minutes.
6. Add Ribs and Broth: Nestle the seared short ribs back into the pot. Pour in the beef broth and add the fresh thyme sprigs. The liquid should cover the ribs halfway.
7. Braise in Oven: Cover the pot with a lid and transfer to the preheated oven. Cook until the ribs are very tender, about 2 ½ to 3 hours. Check the ribs after 2 hours to monitor liquid level or tenderness.
8. Rest and Serve: Remove the ribs from the oven and let them rest for at least 10 minutes before serving. Serve the ribs over mashed potatoes, creamy polenta, or cooked pasta, and drizzle with the flavorful sauce.

Notes

• For best results, use bone-in short ribs for extra flavor and tenderness.
• If the braising liquid reduces too much during cooking, add additional beef broth as needed to keep ribs partially submerged.
• Allowing the ribs to rest before serving helps the juices redistribute for better flavor and texture.
• The sauce can be strained and reduced on the stovetop if a thicker consistency is desired.
• Substitute bourbon with whiskey or brandy if preferred, but the bourbon adds a characteristic sweetness.
• Leftovers keep well and often taste even better the next day as flavors deepen.

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

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