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