Simple Balsamic Bourbon Short Ribs are a true culinary treasure—a dish that feels gourmet and luxurious while remaining surprisingly easy to prepare. Slowly braised until the meat becomes buttery soft and falling off the bone, these short ribs are infused with a deep, complex flavor created by the combination of balsamic vinegar, bourbon whiskey, aromatic vegetables, brown sugar, and savory beef stock. Each ingredient plays a unique role: the bourbon adds warmth and subtle smokiness, the balsamic contributes tangy sweetness, the brown sugar caramelizes into the braising liquid, and the garlic and onion deliver comforting aromatics that complement the tender beef perfectly.
Braising short ribs is one of the most rewarding cooking methods because the technique transforms a tough cut of meat into something decadently tender. The slow cooking process breaks down the fat and connective tissues, enriching the sauce and producing a melt-in-your-mouth texture that feels both rustic and elegant. Whether served over creamy mashed potatoes, polenta, buttered noodles, or crusty bread, these short ribs make an unforgettable meal that’s perfect for special occasions, holidays, or a cozy weekend dinner.
This recipe also includes a refreshing horseradish cream sauce, which provides a cool, tangy contrast to the rich braised beef. With sour cream, lemon juice, Dijon mustard, fresh horseradish, and lightly whipped cream, this sauce balances the sweetness and depth of the short ribs with a bright finishing touch.
Below, you’ll find the full ingredient list and a detailed, easy-to-follow method that ensures your Simple Balsamic Bourbon Short Ribs turn out perfectly every time.
Ingredients
For the short ribs and braising liquid:
2 tbsp olive oil
8 beef short ribs
kosher salt, as needed
1 onion, minced
6 garlic cloves, finely chopped
1/2 cup bourbon whiskey
1/2 cup balsamic vinegar
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
4 bay leaves
1 1/2 cups beef stock
For the horseradish cream:
1/2 cup sour cream
2 tbsp grated horseradish
2 tsp Dijon mustard
2 tsp fresh lemon juice
1/2 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup heavy whipping cream
Preparation Method
Step 1 – Season the Short Ribs Generously
Pat the short ribs dry with paper towels to help them brown properly. Season all sides generously with kosher salt. Proper seasoning at this stage ensures that the flavor penetrates the meat and enhances the richness of the braising liquid. Set the ribs aside while heating the oil.
Step 2 – Sear the Short Ribs
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once hot, add the short ribs in a single layer, being careful not to overcrowd the pot. Sear for 3–4 minutes per side, turning until all surfaces are deeply browned. This browning step is essential because it builds the foundation of flavor, creating caramelized bits on the bottom of the pot that will later enrich the sauce.
Step 3 – Sauté the Aromatics
Remove the seared short ribs and place them on a plate. Reduce the heat to medium. Add the minced onion to the same pot and sauté for 3–4 minutes until softened and lightly browned. Add the finely chopped garlic and cook for an additional 1 minute, stirring constantly to prevent burning. The aromatics will absorb the browned bits and oils leftover from the ribs, enhancing their flavor.
Step 4 – Deglaze with Bourbon Whiskey
Increase the heat slightly and pour the bourbon whiskey into the pot. It will sizzle immediately. Using a wooden spoon, scrape any browned bits from the bottom of the pot—the alcohol helps lift these flavorful pieces, incorporating them into the sauce. Allow the bourbon to bubble for 1–2 minutes to cook off the sharp alcohol while keeping its sweet, smoky undertones.
Step 5 – Add Balsamic Vinegar and Flavor Enhancers
Once the bourbon has simmered briefly, stir in the balsamic vinegar, packed brown sugar, and Worcestershire sauce. Allow the mixture to simmer for 2–3 minutes so the vinegar softens and the brown sugar dissolves. This creates a rich, glossy base that balances sweetness, acidity, and savory depth.
Step 6 – Introduce the Beef Stock and Bay Leaves
Pour in the beef stock and stir well to combine. Add the four bay leaves to the pot. The beef stock rounds out the braising liquid, ensuring the ribs have enough moisture to cook low and slow while absorbing all the flavors. Let the mixture come to a low simmer.
Step 7 – Return the Short Ribs to the Pot
Carefully nestle the browned short ribs back into the Dutch oven, ensuring they are partially submerged in the braising liquid. The placement doesn’t need to be perfect—during cooking, the ribs will naturally settle as the fat softens and the liquid simmers. Cover the pot with a tight-fitting lid.
Step 8 – Braise Slowly to Perfection
Preheat your oven to 325°F (165°C). Place the covered pot into the oven and braise for 2.5 to 3 hours, or until the meat is extremely tender and pulls away from the bone with gentle pressure. Low-and-slow cooking allows the ribs to absorb the flavors of the bourbon, balsamic, and aromatics while becoming irresistibly soft.
Step 9 – Prepare the Horseradish Cream
As the ribs finish cooking, prepare the horseradish cream. In a small bowl, combine the sour cream, grated horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper. In a separate bowl, lightly whip the heavy whipping cream until it thickens slightly but is not stiff. Gently fold the whipped cream into the sour cream mixture. Refrigerate the sauce until ready to serve; chilling helps the flavors meld and enhances its refreshing contrast to the rich ribs.
Step 10 – Reduce the Sauce and Serve
When the ribs are done, remove them from the pot and set aside. Discard the bay leaves. Place the pot back on the stovetop over medium heat and simmer the braising liquid for 10–15 minutes to reduce and thicken it into a silky sauce. Return the ribs to the pot or pour the reduced sauce over them before serving. Plate the short ribs with mashed potatoes, polenta, rice, or your favorite side, and finish each serving with a dollop of horseradish cream.
Frequently Asked Questions
1. Can I use boneless short ribs instead of bone-in?
Yes, boneless ribs work well, but bone-in ribs develop deeper flavor and stay more tender due to their natural fat and collagen.
2. Can I make this recipe in a slow cooker?
Yes. Sear the ribs first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
3. What can I substitute for bourbon?
Use apple juice, beef broth, or 1/4 cup apple cider vinegar mixed with 1/4 cup water. The flavor will differ but still delicious.
4. Will the alcohol cook out?
Most alcohol evaporates during cooking, leaving behind only flavor—not harshness.
5. What sides pair best with these short ribs?
Mashed potatoes, polenta, buttered egg noodles, roasted vegetables, or crusty bread are perfect.
6. Can I make the ribs ahead of time?
Yes! Short ribs taste even better the next day. Reheat gently on the stovetop or in the oven.
7. How can I thicken the sauce more?
Simmer uncovered longer, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water).
8. Can I freeze leftovers?
Absolutely. Freeze for up to 3 months. Thaw in the refrigerator, then reheat slowly.
9. Should I skim the fat?
Yes, especially if chilling overnight—fat rises to the top and can be removed easily.
10. Can I use a different vinegar instead of balsamic?
Balsamic is ideal due to its richness, but red wine vinegar or sherry vinegar works in a pinch.
Simple Balsamic Bourbon Short Ribs – Melt-In-Your-Mouth Comfort with Deep, Rich Flavor
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
Description
These Simple Balsamic Bourbon Short Ribs are slow-braised to perfection in a rich, tangy-sweet bourbon and balsamic sauce. Melt-in-your-mouth tender with deep flavor, they pair beautifully with a creamy horseradish topping.
Ingredients
-
- For the short ribs and braising liquid:
- 2 tbsp olive oil
- 8 beef short ribs
- Kosher salt, as needed
- 1 onion, minced
- 6 garlic cloves, finely chopped
- 1/2 cup bourbon whiskey
- 1/2 cup balsamic vinegar
- 2 tbsp packed brown sugar
- 1 tbsp Worcestershire sauce
- 4 bay leaves
- 1 1/2 cups beef stock
- For the horseradish cream:
- 1/2 cup sour cream
- 2 tbsp grated horseradish
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 cup heavy whipping cream
Instructions
- Preheat oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season short ribs generously with kosher salt, then sear on all sides until deeply browned. Remove and set aside.
- Add minced onion to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 1 more minute.
- Pour in bourbon and simmer for 2–3 minutes to reduce slightly.
- Stir in balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and beef stock.
- Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the ribs are tender and pulling away from the bone.
- While ribs cook, prepare the horseradish cream: In a bowl, mix sour cream, grated horseradish, Dijon mustard, lemon juice, salt, and pepper.
- Whip the heavy cream separately until soft peaks form, then fold gently into the mixture. Refrigerate until serving.
- Once ribs are done, skim excess fat from the braising liquid if needed.
- Serve the short ribs warm with a spoonful of horseradish cream on top.
Notes
- For a thicker sauce, remove ribs and simmer the braising liquid on the stove for 10–15 minutes.
- These short ribs taste even better the next day—perfect for meal prep.
- Serve over mashed potatoes, polenta, or buttered noodles.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Method: Braise
- Cuisine: American
Conclusion
Simple Balsamic Bourbon Short Ribs bring comfort food to an entirely new level. The deep, rich flavors created by slow braising in bourbon, balsamic vinegar, and beef stock transform a humble cut of meat into an unforgettable feast. The sauce is glossy, flavorful, and complex, while the meat becomes incredibly tender and satisfying. Paired with the cool, tangy horseradish cream, this dish achieves a perfect balance of richness and brightness.
Whether you’re preparing these short ribs for a cozy family dinner, a special holiday gathering, or a meal that’s meant to impress guests, you can expect a beautifully flavorful and melt-in-your-mouth result every time. Below are detailed answers to common questions to help you achieve perfect short ribs on your first try—and every time after.
