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

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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

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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.