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Bourbon Braised Short Ribs

Bourbon Braised Short Ribs: Melt-in-Your-Mouth Comfort Delight

Experience the rich bourbon-infused flavor with tender short ribs that melt in your mouth. A delightful comfort food perfect for any gathering.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 ribs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 lbs Beef Short Ribs
  • 2 tbsp Olive Oil can substitute with vegetable oil
  • to taste Salt
  • to taste Black Pepper
For the Aromatics
  • 1 large Yellow Onion can use sweet onions as an alternative
  • 2 Carrots can use parsnips for a different flavor twist
  • 2 stalks Celery
  • 4 cloves Garlic can substitute with garlic powder
For the Braising Liquid
  • 1 cup Dry Red Wine like Cabernet Sauvignon or Merlot
  • 1 cup Bourbon can substitute with whiskey or red wine
  • 2 cups Beef Broth low-sodium options are available
  • 2 tbsp Tomato Paste
  • 2 leaves Bay Leaves
  • 2 tbsp Worcestershire Sauce
For Seasoning
  • 2 tbsp Fresh Rosemary or dried herbs in smaller quantities
  • 2 tbsp Fresh Thyme or dried herbs in smaller quantities
  • 4 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour can substitute with cornstarch for gluten-free
For Serving
  • to taste Fresh Parsley optional garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef short ribs dry with paper towels to ensure a nice sear. Season generously with salt and black pepper on all sides and let sit for about 15 minutes.
  2. In a large Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Add the short ribs and brown them on each side for 3-4 minutes.
  3. In the same Dutch oven, sauté chopped yellow onion, carrots, and celery for 8-10 minutes until they soften.
  4. Stir in minced garlic and cook for about 1 minute, then mix in tomato paste, cooking for another 1-2 minutes.
  5. Pour in about one cup of bourbon, deglazing the pot. Allow to simmer for about 3-4 minutes.
  6. Add one cup of dry red wine and simmer for 5-10 minutes, letting the flavors meld.
  7. To the pot, add two cups of beef broth, bay leaves, rosemary, and thyme, then return the seared short ribs.
  8. Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours.
  9. Once tender, remove short ribs and strain the braising liquid into a saucepan, discarding solids.
  10. Simmer the strained liquid for 20-30 minutes until thickened and glossy.
  11. Mash together unsalted butter and flour, then whisk into the simmering sauce until thickened.
  12. Taste and adjust seasoning with salt and black pepper. Serve plated short ribs with sauce, garnished with fresh parsley if desired.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

Ensure good quality bourbon and wine for the best flavor. Don't overcrowd the pot when searing ribs for optimal browning.

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