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Balsamic Bourbon Short Ribs

Fall-off-the-bone tender beef short ribs braised in a rich balsamic bourbon glaze, perfect for special dinners and holiday meals.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Short Ribs
  • 4-5 pounds bone-in beef short ribs
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 3 yellow onions medium, roughly chopped
  • 6 garlic cloves minced
Braising Liquid
  • 2 cups beef broth
  • 1 cup balsamic vinegar
  • 0.5 cup bourbon whiskey
  • 0.25 cup brown sugar packed
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1 tsp smoked paprika

Equipment

  • Dutch oven or heavy-bottomed oven-safe pot
  • Tongs
  • Large spoon
  • Paper towels

Method
 

  1. Preheat oven to 325°F (165°C). Position rack in lower third of oven.
  2. Pat short ribs dry with paper towels and season generously with salt and black pepper on all sides.
  3. Heat olive oil in Dutch oven over medium-high heat. Sear short ribs in batches for 3-4 minutes per side until deeply golden brown. Transfer to plate.
  4. Reduce heat to medium. Add chopped onions to pot and cook 5-6 minutes until softened, scraping up browned bits.
  5. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes.
  6. Pour in bourbon, scraping bottom of pot. Simmer 2-3 minutes to cook off alcohol.
  7. Add balsamic vinegar, beef broth, brown sugar, Worcestershire sauce, thyme, paprika, and bay leaves. Stir until sugar dissolves.
  8. Return short ribs to pot, nestling them into liquid so they're about two-thirds submerged.
  9. Cover tightly and transfer to oven. Braise 2.5 to 3 hours until meat is fork-tender.
  10. Transfer ribs to serving platter. Remove bay leaves and skim fat from surface of liquid.
  11. Place pot on stovetop over medium-high heat. Simmer 10-15 minutes until sauce reduces and thickens to glossy consistency.
  12. Taste and adjust seasoning. Return ribs to pot and coat with glaze before serving.

Notes

These short ribs taste even better the next day. Store in airtight container with sauce for up to 4 days refrigerated or 3 months frozen. Reheat gently in oven or on stovetop. Pairs beautifully with mashed potatoes, polenta, or roasted root vegetables.