As I stood in my kitchen, the enchanting aroma of Bourbon Braised Short Ribs began to fill the air, instantly transporting me to a cozy dinner scene from a classic American kitchen. This dish is truly a masterpiece, marrying the rich flavors of smoky bourbon and deep red wine into fork-tender short ribs that practically melt in your mouth. What’s even better? This easy recipe allows for slow-cooking magic, perfect for both an intimate family dinner or impressing guests at your next gathering. The heartiness of this comfort food will warm your soul, while the straightforward preparation ensures you can spend more time enjoying the company around you. Curious to find out how to make these wonderfully rich ribs? Let’s dive into this culinary delight together! What makes Bourbon Braised Short Ribs special? Flavor Explosion: The marriage of smoky bourbon and deep red wine creates a sauce that elevates these ribs to a whole new level. Hearty Comfort Food: Perfect for cozy dinners, this dish offers the warmth and satisfaction that only slow-cooked meals can deliver. Easy Preparation: You won’t need to be a culinary expert! The straightforward steps mean you can focus on spending quality time with your loved ones. Versatile Options: Enjoy them over mashed potatoes, creamy polenta, or even turn leftovers into sliders for a delightful twist! Perfect for Gatherings: Whether it’s a family night or a dinner party, these ribs are sure to impress your guests, similar to the indulgent experience of Braised Short Ribs that everyone will rave about. With these key points, you’ll soon discover why this recipe is bound to become a favorite in your home. Bourbon Braised Short Ribs Ingredients For the Ribs Bone-in Beef Short Ribs – The star of the dish, providing rich flavor and tenderness; boneless short ribs can be used if preferred. Salt & Black Pepper – Essential seasonings that enhance the flavor profile; adjust quantity to your taste. For the Sauce Olive Oil – Used for searing the ribs, adds flavor, and prevents sticking; substitute with vegetable oil if necessary. Yellow Onion – Contributes sweetness and depth to the braise; can be swapped with shallots for a milder taste. Garlic – Infuses rich flavor; fresh is recommended, but garlic powder can work in a pinch (1 tsp). Carrots – Adds natural sweetness and vibrant color; feel free to replace with parsnips for a different flavor. Celery – Introduces aromatic freshness; optional if you’re in a pinch. Tomato Paste – Provides umami richness to the sauce; can substitute with crushed tomatoes or skip it altogether. Dry Red Wine (Cabernet Sauvignon or Merlot) – Deepens sauce flavor; additional beef broth can be used if you prefer a non-alcoholic version. Bourbon – Adds unique smokiness and sweetness to the dish; feel free to use another whiskey or omit for a non-alcoholic substitute (just increase the broth). Beef Broth – A flavorful moisture base; using low-sodium broth helps control salt levels. Fresh Rosemary & Thyme – Infuses the dish with aromatic herbal notes; dried herbs are a great alternative (1 tsp each). Bay Leaves – Recommended for depth of flavor; optional but highly suggested. Worcestershire Sauce – Introduces umami and slight tang; it can be swapped with soy sauce for a different vibe. For Thickening Unsalted Butter & All-Purpose Flour – Used to create a roux for thickening the sauce; cornstarch works as an alternative thickener. Fresh Parsley (for garnish) – Adds a lovely touch of color and freshness to the final presentation; optional but delightful. With all these wonderful ingredients, your Bourbon Braised Short Ribs are just a step away from becoming the comforting centerpiece of your next family dinner or special occasion! Step‑by‑Step Instructions for Bourbon Braised Short Ribs Step 1: Prep Ribs Start by patting the bone-in beef short ribs dry with paper towels and then season them generously with salt and black pepper. This step enhances the meat’s flavor, so don’t skimp! Set the seasoned ribs aside while you prepare to sear them. Step 2: Sear Ribs In a heavy-bottomed Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once shimmering, add the short ribs, searing them for about 3-4 minutes per side until they develop a deep, golden-brown crust. Remove the ribs and set them aside on a plate to lock in those flavors. Step 3: Sauté Vegetables Lower the heat to medium and add the diced yellow onion, chopped carrots, and celery to the same pot. Sauté these aromatic vegetables for about 8-10 minutes, stirring occasionally, until they become softened and fragrant, creating a flavorful base for your Bourbon Braised Short Ribs. Step 4: Add Garlic & Tomato Paste Next, stir in the minced garlic and tomato paste, allowing them to cook together for about 1-2 minutes. This process will enhance the dish’s overall depth, releasing delightful aromas that signal your dish is coming together beautifully. Step 5: Deglaze with Bourbon Pour in the bourbon, carefully scraping the bottom of the pot to lift any browned bits. This step should take about 2-3 minutes of simmering to evaporate some alcohol while infusing the dish with rich flavor. You’ll notice a beautiful aroma as the bourbon works its magic! Step 6: Add Wine Now it’s time to mix in the dry red wine, such as Cabernet Sauvignon or Merlot. Let this simmer for about 5-10 minutes, allowing the liquid to reduce slightly while you continue scraping the pot’s bottom to gather all those savory bits, elevating the sauce for your Bourbon Braised Short Ribs. Step 7: Combine Ingredients Add in the beef broth, fresh herbs (rosemary and thyme), and Worcestershire sauce, giving everything a good stir to combine. Ensure all ingredients are blended well, creating a rich and flavorful braising liquid that will infuse your ribs with deliciousness. Step 8: Return Ribs Gently nestle the seared short ribs back into the pot, ensuring they are fully submerged in the combined ingredients. This step is essential for even cooking and king-like tenderness that your Bourbon Braised Short Ribs deserve as they begin to braise. Step 9: Braise Cover the Dutch oven tightly with a lid and transfer it to a preheated oven set to 325°F (160°C). Allow the short ribs to braise for about 3 to 3.5 hours. The meat should become fork-tender, visibly falling off the bone as you anticipate the hearty meal ahead. Step 10: Remove & Strain Once the cooking time is complete, carefully remove the ribs from the Dutch oven with tongs, placing them on a plate. Strain the braising liquid through a fine-mesh sieve into a bowl to separate the solids, ensuring a smooth sauce for your Bourbon Braised Short Ribs. Step 11: Reduce Sauce Pour the strained liquid back into the pot and bring it to a gentle simmer over medium heat. Let it simmer for about 20-30 minutes, allowing it to reduce and thicken into a luscious sauce that will beautifully coat your tender ribs when served. Step 12: Thicken Sauce To achieve the desired sauce consistency, whisk in a beurre manié made of unsalted butter and all-purpose flour until smooth. Taste and adjust seasoning with salt and black pepper as needed, ensuring that the sauce is rich, flavorful, and perfectly complements your Bourbon Braised Short Ribs. Step 13: Serve Plate the succulent short ribs, drizzling with the thickened sauce and garnishing with freshly chopped parsley. The final presentation is not just a feast for the palate but also a visually stunning dish that serves your family and friends a taste of comfort and satisfaction. Variations & Substitutions for Bourbon Braised Short Ribs Feel free to tailor this Bourbon Braised Short Ribs recipe to your taste buds and pantry staples! Dairy-Free: Replace butter with olive oil or vegan margarine for a creamy sauce without the dairy. Boneless Ribs: Use boneless short ribs for easier serving and tender bites, perfect for family dinners. Vegetarian Option: Substitute beef with hearty mushrooms or jackfruit, slow cooking until tender for a flavorful meatless dish. Herb Swap: Consider using fresh thyme or sage instead of rosemary for a unique twist on the flavor profile. Spicy Kick: Add a dash of red pepper flakes or diced jalapeños while sautéing vegetables for a delightful heat. Gluten-Free: Use cornstarch mixed with water instead of flour to thicken the sauce, ensuring it remains gluten-free. Smoky Flavor Boost: Incorporate smoked paprika or chipotle powder for an added smoky depth, enhancing the bourbon notes wonderfully. If you’re in the mood for more delectable recipes, don’t miss out on these delightful options: Braised Beef Short or Braised Short Ribs that delight your palate with every bite. Storage Tips for Bourbon Braised Short Ribs Fridge: Store any leftover Bourbon Braised Short Ribs in an airtight container in the refrigerator for up to 3 days. This keeps them moist and flavorful for your next meal. Freezer: If you want to save them for longer, freeze the ribs and sauce in a freezer-safe container for up to 3 months. Be sure to cool completely before sealing. Reheating: When ready to enjoy again, gently reheat the ribs in a saucepan over low heat or in the microwave, adding a splash of broth to prevent drying out. Thawing: Always thaw your frozen Bourbon Braised Short Ribs in the refrigerator overnight before reheating. This ensures an even heating and maintains their tender quality. Expert Tips for Bourbon Braised Short Ribs Searing Perfection: Make sure your Dutch oven is hot before adding the ribs. A good sear locks in flavor, so don’t rush it! Don’t Overcrowd: If your pot isn’t large enough, sear the ribs in batches. Overcrowding cools the pot and prevents a proper crust from forming. Covering Matters: Ensure the braising liquid covers the ribs entirely. This guarantees uniform cooking and tenderness in your Bourbon Braised Short Ribs. Check for Tenderness: Ribs vary in size; start checking for doneness at the 3-hour mark. They should be fork-tender, and the meat should come off the bone with ease. Save the Extras: Don’t throw away leftover sauce! It can elevate other dishes or be used as a delicious base for soups or stews. What to Serve with Bourbon Braised Short Ribs Rich, delectable Bourbon Braised Short Ribs deserve the perfect companions to create a complete and unforgettable meal experience. Creamy Mashed Potatoes: The velvety texture absorbs the rich sauce, offering a delightful balance of flavors and heartiness. Garlic Butter Green Beans: Fresh, crunchy green beans topped with garlic and butter provide a refreshing contrast, brightening the meal wonderfully. Herb-Infused Risotto: Creamy risotto, kissed by fresh herbs, complements the robust flavors of the ribs, creating a dish full of richness and comfort. Balsamic Glazed Carrots: Sweet and tangy glazed carrots add a hint of earthiness and color, enhancing the overall presentation of your meal. Pair your Bourbon Braised Short Ribs with a robust red wine, such as a Cabernet Sauvignon or Merlot, to echo the depth of the dish! Crusty Artisan Bread: This is perfect for soaking up the luscious sauce; each bite will transport you to culinary bliss. Chocolate Lava Cake: End your meal on a high note with this indulgent dessert; its warmth and richness will satisfy every sweet tooth after the hearty main course. Create a warm and inviting dinner atmosphere with these suggestions, turning your Bourbon Braised Short Ribs into the highlight of any meal! Make Ahead Options These Bourbon Braised Short Ribs are perfect for meal prep enthusiasts! You can sear the ribs and prepare the braising liquid up to 24 hours in advance. Simply refrigerate the seared ribs and the combined liquid together in an airtight container to maintain freshness and prevent any off-flavors. When you’re ready to serve, just transfer everything to the Dutch oven and continue with the braising process. This not only saves you time but also allows flavors to deepen, making your dish even more delicious! Trust me, preparing in advance means you’ll have succulent, fork-tender short ribs ready to impress your family or guests with little effort on the day of serving. Bourbon Braised Short Ribs Recipe FAQs How do I choose the best short ribs for braising? Absolutely! When selecting short ribs, look for those with a good amount of marbling and a rich, red color. Bone-in beef short ribs are ideal, as the bones enhance the flavor during cooking. If you prefer, you can use boneless short ribs; just keep in mind that they may cook slightly faster. How should I store leftover Bourbon Braised Short Ribs? For optimal freshness, store any leftover Bourbon Braised Short Ribs in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before sealing the container, which helps retain moisture and flavor for your next meal. Can Bourbon Braised Short Ribs be frozen? Yes, I highly recommend freezing any leftovers! You can freeze the ribs and sauce in a freezer-safe container for up to 3 months. Just be sure to cool them completely before sealing. When you’re ready to enjoy, thaw them in the refrigerator overnight, then reheat gently on the stove over low heat, adding a splash of broth to keep them moist. What if my sauce doesn’t thicken properly? Very! If your sauce isn’t thickening as you’d like, there’s a simple fix. First, simmer it uncovered for 10-15 minutes, allowing steam to escape and the liquid to reduce. If it’s still not thick enough, create a slurry by whisking together equal parts cornstarch and cold water (about 1 tablespoon of each) until smooth. Stir this into the simmering sauce and cook for a few more minutes until thickened. Are there any dietary considerations when making this recipe? Definitely! If you have dietary restrictions, bourbon can be omitted altogether; simply substitute with extra beef broth or a splash of apple cider vinegar for acidity. For those with gluten sensitivities, be sure to use gluten-free flour for thickening. Always double-check labels for any pre-made ingredients, like Worcestershire sauce or broth, to ensure they meet your specific dietary needs. How should I serve my Bourbon Braised Short Ribs? The more the merrier when it comes to serving! These ribs are delightful over creamy polenta, mashed potatoes, or even pasta. For a twist, shred the leftovers and serve them as sliders on brioche buns topped with fresh salsa and avocado. Enjoy the convivial atmosphere they create at your table! Bourbon Braised Short Ribs for Ultimate Comfort Food Bliss Experience the rich flavors of Bourbon Braised Short Ribs, a comforting dish combining smoky bourbon and deep red wine for a satisfying meal. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 3 hours hrs 30 minutes minsTotal Time 3 hours hrs 50 minutes mins Servings: 6 ribsCourse: BeefCuisine: AmericanCalories: 520 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Ribs4 pounds Bone-in Beef Short Ribs Boneless can be used if preferredto taste Saltto taste Black PepperFor the Sauce2 tablespoons Olive Oil Substitute with vegetable oil if necessary1 medium Yellow Onion Can be swapped with shallots3 cloves Garlic Fresh is recommended, garlic powder works in a pinch2 medium Carrots Feel free to replace with parsnips2 stalks Celery Optional2 tablespoons Tomato Paste Can substitute with crushed tomatoes1 cup Dry Red Wine (Cabernet Sauvignon or Merlot) Use beef broth for non-alcoholic1 cup Bourbon Can omit for a non-alcoholic substitute2 cups Beef Broth Low-sodium preferred2 sprigs Fresh Rosemary Dried herbs are a great alternative2 sprigs Fresh Thyme Dried herbs are a great alternative2 leaves Bay Leaves Highly suggested2 tablespoons Worcestershire Sauce Can swap with soy sauceFor Thickening2 tablespoons Unsalted Butter2 tablespoons All-Purpose Flour Cornstarch works as an alternativeto taste Fresh Parsley For garnish Equipment Dutch oven Method Step-by-Step InstructionsPat the bone-in beef short ribs dry with paper towels and season generously with salt and black pepper. Set them aside.In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for 3-4 minutes per side until golden-brown. Remove and set aside.Lower the heat to medium and sauté yellow onion, carrots, and celery for 8-10 minutes until softened and fragrant.Stir in minced garlic and tomato paste, cooking for 1-2 minutes to enhance depth.Pour in the bourbon, scraping the bottom to lift browned bits. Simmer for 2-3 minutes to evaporate some alcohol.Mix in the dry red wine and simmer for 5-10 minutes to reduce slightly.Add beef broth, fresh herbs, and Worcestershire sauce. Stir to combine.Nestle the seared short ribs back into the pot, ensuring they are submerged.Cover and braise in a preheated oven at 325°F (160°C) for 3 to 3.5 hours.Remove ribs with tongs and strain the braising liquid into a bowl.Simmer the strained liquid in the pot for 20-30 minutes to reduce and thicken.Whisk in a beurre manié made of unsalted butter and all-purpose flour until smooth, and adjust seasoning.Plate the short ribs, drizzle with sauce, and garnish with fresh parsley. Nutrition Serving: 1ribsCalories: 520kcalCarbohydrates: 12gProtein: 45gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 120mgSodium: 700mgPotassium: 850mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 4mg NotesSearing the ribs well and covering them in the braising liquid ensures tenderness. Don't waste leftover sauce as it can elevate other dishes. Tried this recipe?Let us know how it was!
