If you are looking for a show-stopping, melt-in-your-mouth beef dish that will have everyone asking for seconds, this Bourbon Braised Short Ribs Recipe is an absolute must-try. Rich, tender short ribs slowly cooked in a luscious sauce infused with the caramel warmth of bourbon, sweet maple syrup, and savory aromatics create a deep flavor that’s both comforting and decadently complex. It’s the kind of meal that turns any dinner into a special occasion and is perfect for cozy nights in or impressing guests with a heartfelt home-cooked feast.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, from building deep flavor layers to balancing richness and aroma. The simplicity of the components means you can trust each one to punch up the taste and texture of your Bourbon Braised Short Ribs Recipe without any unnecessary fuss.
- Olive oil (1 ½ tablespoon, divided): Perfect for searing the ribs and softening the vegetables while adding a subtle fruitiness.
- Bone-in beef short ribs (6 pieces, about 3 pounds): The star of the dish, these ribs become tender and flavorful after slow braising.
- Kosher salt (1 ½ tablespoon or more): Essential for seasoning the meat and enhancing the overall flavor.
- Shallots (6 medium, peeled and halved): Add a mild onion sweetness without overpowering the dish.
- Carrots (2 medium, peeled and cut into ½-inch rounds): Offer natural sweetness and texture to the braising liquid.
- Garlic (6 cloves, roughly chopped): Brings pungency and depth to the sauce.
- Bourbon (1 ¼ cup): Imparts a smoky, caramel-rich flavor that elevates the ribs beautifully.
- Maple syrup (2 tablespoons): Adds a gentle sweetness that balances the savoriness perfectly.
- Beef broth (3 cups, plus more as needed): Provides the rich, meaty base for the braising liquid.
- Fresh thyme (5 sprigs): Aromatic herb that lends a subtle earthiness.
- Tomato paste (3 tablespoons): Concentrates a tangy umami flavor that enhances the sauce’s body.
- Worcestershire sauce (3 tablespoons): Adds complexity with its savory, slightly sweet, and tangy notes.
How to Make Bourbon Braised Short Ribs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F to create the perfect environment for slow braising. Meanwhile, pat your short ribs dry to ensure a good sear and generously season them with kosher salt. This seasoning step is crucial because it brings out the natural flavors of the beef and helps create a delicious crust.
Step 2: Sear the Short Ribs
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 they develop a beautiful brown crust—about 2 minutes per side. This caramelization not only adds flavor but also seals in the juices. Once browned, transfer the ribs to a plate and don’t discard the flavorful drippings left behind.
Step 3: Sauté the Vegetables
Reduce the heat to medium and add the remaining olive oil. Toss in the shallots, carrots, and a pinch more salt, cooking until the veggies soften and brown slightly, roughly 5 minutes. This step unlocks their natural sweetness and builds the base for the braising liquid, creating layers of complexity in your dish.
Step 4: Build the Sauce
Stir in the garlic and let it cook for about a minute until fragrant. Next, add the tomato paste and Worcestershire sauce, cooking for another minute to deepen their flavors. Pour in the bourbon and maple syrup, letting the mixture simmer until reduced by half, about 3-4 minutes. This reduction intensifies the sauce, concentrating its wonderful bourbon-infused notes.
Step 5: Braise the Short Ribs
Arrange the seared short ribs back into the pan, nestling them among the vegetables. Pour in the beef broth and add fresh thyme sprigs, making sure the ribs are covered halfway by the liquid. Cover with a lid and transfer the pot to your preheated oven. Let the ribs cook gently until they are incredibly tender, about 2 ½ to 3 hours. Check after 2 hours to gauge tenderness and add broth if necessary.
Step 6: Rest and Prepare to Serve
Once the ribs are fork-tender and falling off the bone, remove them from the oven and allow them to rest for at least 10 minutes. This resting period helps the juices redistribute, ensuring every bite will be juicy and flavorful. The sauce will have thickened beautifully during braising, ready to spoon over your plated short ribs.
How to Serve Bourbon Braised Short Ribs Recipe
Garnishes
A sprinkle of fresh thyme leaves or finely chopped parsley brightens up the dish visually and offers a fresh herbal contrast to the rich sauce. A few crunchy fried shallots can also add an irresistible textural element.
Side Dishes
Bourbon Braised Short Ribs Recipe pairs wonderfully with creamy mashed potatoes, which soak up every drop of the luscious sauce. For a twist, try serving it over soft polenta, garlic-infused noodles, or even buttery egg noodles—all of which complement the tender ribs beautifully.
Creative Ways to Present
Try serving the ribs on a rustic wooden board with a side of roasted root vegetables for an inviting, family-style presentation. Alternatively, plating a short rib atop a swirl of truffle mashed potatoes, then drizzling the reduced sauce artistically, can turn your meal into a restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bourbon Braised Short Ribs in an airtight container in the refrigerator for up to 3 days. The meat will continue to soak up the sauce, making leftovers just as delicious—if not better—than the first serving.
Freezing
This recipe freezes beautifully. Separate the ribs from the sauce and freeze them individually wrapped or in freezer-safe containers. The sauce can be frozen in a separate container. Frozen, these ribs will stay tasty for up to 3 months, providing a perfect ready-made gourmet meal whenever needed.
Reheating
Reheat ribs gently over low heat on the stove or in the oven, adding a splash of beef broth if needed to keep the sauce silky and moist. Avoid microwaving when possible, as slow reheating maintains the tender texture and rich flavor of your Bourbon Braised Short Ribs Recipe.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! While bone-in ribs offer more flavor, boneless short ribs will also work well if you prefer them or can’t find bone-in cuts. Just be mindful they might cook slightly faster without the bone’s insulation.
What type of bourbon should I use?
Use a good-quality bourbon that you enjoy drinking. The spirit’s flavor carries through the sauce, so choosing one with caramel and vanilla notes enhances the final dish wonderfully.
How do I know when the ribs are done braising?
The ribs are ready when the meat is fork-tender and easily pulls away from the bone. The slow cooking process breaks down the collagen, resulting in a luscious, tender texture.
Can I prepare this recipe in a slow cooker?
Yes! After searing, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This method yields equally tender ribs, though the sauce may be less reduced—consider thickening it on the stove afterward.
Is it possible to make this recipe gluten-free?
Certainly. Substitute the Worcestershire sauce with a gluten-free version or tamari. All other ingredients are naturally gluten-free, making this elegant dish accessible for gluten-sensitive diners.
Final Thoughts
There’s something truly special about slow-braised meat that feels like a warm hug on a plate, and this Bourbon Braised Short Ribs Recipe delivers that comforting satisfaction every time. Whether you’re celebrating a family gathering or simply craving a decadent dinner, these ribs will not disappoint. Don’t hesitate—gather your ingredients, get cooking, and enjoy the rich, soulful flavors of this amazing dish with those you love.
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Bourbon Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Bourbon Braised Short Ribs are a rich and flavorful dish featuring tender beef ribs slow-cooked in a savory bourbon-infused sauce with shallots, carrots, garlic, tomato paste, and fresh thyme. Perfectly seared and oven-braised for hours, they create a melt-in-your-mouth experience ideal for a comforting dinner served over mashed potatoes, creamy polenta, or pasta.
Ingredients
Meat and Seasoning
- 6 bone-in beef short ribs (about 3 pounds)
- 1 ½ tablespoon kosher salt (or more to taste)
- 1 ½ tablespoon olive oil (divided)
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 generously season 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. Remove ribs and set aside.
- Sauté Vegetables: Reduce heat to medium and leave the browned drippings in the pan. Add the remaining 1 tablespoon olive oil, shallots, carrots, and remaining salt. Cook, stirring occasionally, until the vegetables are slightly browned and softened, approximately 5 minutes.
- Add Garlic and Flavorings: Stir in the garlic and cook for 1 minute. Then add the tomato paste and Worcestershire sauce, cooking for another minute to deepen the flavors.
- Deglaze with Bourbon and Maple Syrup: Pour in the bourbon and maple syrup, cooking until the liquid reduces by half, about 3-4 minutes.
- Braise the Short Ribs: Nestle the short ribs back into the pan and add the beef broth and fresh thyme. The liquid should cover the ribs about halfway. Cover with a lid and transfer to the preheated oven.
- Cook until Tender: Braise the ribs in the oven for 2 ½ to 3 hours, checking after 2 hours for tenderness. The ribs should be very tender and almost falling off the bone.
- Rest the Meat: Remove the ribs from the oven and let them rest covered for at least 10 minutes to allow flavors to settle.
- Serve: Serve the short ribs over mashed potatoes, creamy polenta, or cooked pasta, spooning the rich bourbon sauce over the top.
Notes
- Make sure to pat the ribs dry before searing to get a good crust.
- If the sauce reduces too much during braising, add a bit more beef broth as needed.
- Use good quality bourbon for the best flavor in the sauce.
- Leftover ribs and sauce can be refrigerated for up to 3 days and reheated gently.
- For a thicker sauce, reduce the braising liquid on the stove after cooking, if desired.
