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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the ribs.
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.
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.
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.
Deglaze with Bourbon: Pour in the bourbon and maple syrup, cooking until the liquid has reduced by half, approximately 3 to 4 minutes.
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.
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.
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