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Bourbon Braised Short Ribs

Tender Bourbon Braised Short Ribs for Ultimate Comfort Food

Experience the rich flavors of Bourbon Braised Short Ribs, a comforting dish that transforms dinner into a celebration of Southern cuisine.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pounds bone-in beef short ribs Use well-marbled ribs for optimal tenderness and rich flavor.
  • 2 tablespoons olive oil Essential for searing the ribs, enhancing flavors.
For the Aromatics
  • 1 large yellow onion, chopped Adds sweetness and depth.
  • 2 medium carrots, peeled and chopped Provides natural sweetness.
  • 2 stalks celery, chopped Creates a flavorful aromatic base.
  • 4 cloves garlic, minced Infuses a rich aroma.
For the Braising Liquid
  • 1 bottle (750ml) dry red wine Enhances depth and complexity.
  • 1 cup bourbon Infuses smoky sweetness vital to this dish.
  • 4 cups beef broth Necessary for braising.
  • 2 tablespoons tomato paste Thickens the braising liquid.
  • 2 tablespoons Worcestershire sauce Adds savory depth.
Herbs & Flavor Enhancers
  • 2 sprigs fresh rosemary Imparts herbal notes.
  • 2 sprigs fresh thyme Complements the savory elements.
  • 2 leaves bay leaves Contributes subtle depth to the sauce.
  • Salt and freshly ground black pepper to taste Essential for perfect seasoning.
For Finishing
  • 2 tablespoons butter, unsalted Adds richness to the sauce.
  • 2 tablespoons all-purpose flour Thickens the sauce beautifully.
  • Fresh parsley, chopped, optional for garnish Enhances the dish with vibrant color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Start by patting the 4 pounds of bone-in beef short ribs dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the ribs for about 3-4 minutes on each side until golden-brown.
  3. In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for 8-10 minutes, stirring frequently until they soften.
  4. Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add 2 tablespoons of tomato paste and let it cook until deepens in color.
  5. Pour in 1 cup of bourbon, using a wooden spoon to scrape up browned bits stuck to the bottom of the pot.
  6. Next, pour in the 750ml bottle of dry red wine, stirring to combine. Simmer for 5-10 minutes to reduce by about one-third.
  7. Add 4 cups of beef broth, along with the rosemary, thyme, bay leaves, and Worcestershire sauce. Stir everything together.
  8. Return the seared ribs to the pot, cover, and place it in a preheated 325°F oven. Allow the ribs to braise for 3 to 3.5 hours until fork-tender.
  9. Once the ribs are tender, carefully strain the braising liquid through a fine-mesh sieve back into the pot for the sauce base.
  10. Mix 2 tablespoons of all-purpose flour with the strained sauce to create a beurre manié. Gradually incorporate back into the sauce while stirring.
  11. Plate the Bourbon Braised Short Ribs atop a bed of creamy polenta or mashed potatoes, drizzling the thickened sauce over the top.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 24gProtein: 45gFat: 35gSaturated Fat: 12gCholesterol: 130mgSodium: 850mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 6mg

Notes

Consider preparing the dish a day in advance for richer flavors.

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