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Bourbon Braised Short Ribs

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.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 ribs
Course: Beef
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pounds Bone-in Beef Short Ribs Boneless can be used if preferred
  • to taste Salt
  • to taste Black Pepper
For the Sauce
  • 2 tablespoons Olive Oil Substitute with vegetable oil if necessary
  • 1 medium Yellow Onion Can be swapped with shallots
  • 3 cloves Garlic Fresh is recommended, garlic powder works in a pinch
  • 2 medium Carrots Feel free to replace with parsnips
  • 2 stalks Celery Optional
  • 2 tablespoons Tomato Paste Can substitute with crushed tomatoes
  • 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot) Use beef broth for non-alcoholic
  • 1 cup Bourbon Can omit for a non-alcoholic substitute
  • 2 cups Beef Broth Low-sodium preferred
  • 2 sprigs Fresh Rosemary Dried herbs are a great alternative
  • 2 sprigs Fresh Thyme Dried herbs are a great alternative
  • 2 leaves Bay Leaves Highly suggested
  • 2 tablespoons Worcestershire Sauce Can swap with soy sauce
For Thickening
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour Cornstarch works as an alternative
  • to taste Fresh Parsley For garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the bone-in beef short ribs dry with paper towels and season generously with salt and black pepper. Set them aside.
  2. 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.
  3. Lower the heat to medium and sauté yellow onion, carrots, and celery for 8-10 minutes until softened and fragrant.
  4. Stir in minced garlic and tomato paste, cooking for 1-2 minutes to enhance depth.
  5. Pour in the bourbon, scraping the bottom to lift browned bits. Simmer for 2-3 minutes to evaporate some alcohol.
  6. Mix in the dry red wine and simmer for 5-10 minutes to reduce slightly.
  7. Add beef broth, fresh herbs, and Worcestershire sauce. Stir to combine.
  8. Nestle the seared short ribs back into the pot, ensuring they are submerged.
  9. Cover and braise in a preheated oven at 325°F (160°C) for 3 to 3.5 hours.
  10. Remove ribs with tongs and strain the braising liquid into a bowl.
  11. Simmer the strained liquid in the pot for 20-30 minutes to reduce and thicken.
  12. Whisk in a beurre manié made of unsalted butter and all-purpose flour until smooth, and adjust seasoning.
  13. 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

Notes

Searing the ribs well and covering them in the braising liquid ensures tenderness. Don't waste leftover sauce as it can elevate other dishes.

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