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Balsamic Bourbon Short Ribs

Balsamic Bourbon Short Ribs: A Hearty Comfort Food Delight

Balsamic Bourbon Short Ribs boast rich flavors and melt-in-your-mouth tenderness, making them the perfect hearty comfort food for any gathering.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 6 ribs
Course: Beef
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braising Liquid
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 cup Bourbon or another whiskey
  • 1 cup Balsamic Vinegar choose a good quality
  • 1/4 cup Brown Sugar adjust based on preference
  • 2 tablespoons Worcestershire Sauce gluten-free if needed
  • 2 leaves Bay Leaves remove before serving
  • 3 cups Beef Broth homemade or store-bought
For the Short Ribs
  • 4 pounds Beef Short Ribs well-marbled for tenderness
  • 2 teaspoons Kosher Salt adjust to taste
  • 1 large Onion finely diced
  • 4 cloves Garlic Cloves minced
For the Horseradish Cream
  • 1 cup Sour Cream base for the sauce
  • 2 tablespoons Horseradish adjust based on heat preference
  • 1 tablespoon Dijon Mustard or yellow mustard
  • 1 tablespoon Lemon Juice fresh preferred over bottled
  • 1/2 teaspoon Black Pepper fresh cracked
  • 1/4 cup Heavy Cream for silky finish

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C).
  2. In a wide braiser or Dutch oven, heat olive oil over medium heat.
  3. Generously season beef short ribs with kosher salt. Brown them in the hot oil for about 3-4 minutes each side.
  4. Sauté finely chopped onion in the same pot for 4-5 minutes until golden.
  5. Stir in minced garlic and cook for an additional minute until fragrant.
  6. Pour in the bourbon and deglaze the pan, simmer for about 2 minutes.
  7. Combine the remaining ingredients: balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and beef broth. Return ribs to pot.
  8. Cover and bake for 2.5 to 3 hours until tender and nearly falling off the bone.
  9. While ribs bake, whisk together sour cream, horseradish, Dijon mustard, lemon juice, black pepper, and heavy cream for the horseradish cream.
  10. Skim off excess fat from the sauce, plate the ribs and drizzle with braising liquid, serve with horseradish cream.

Nutrition

Serving: 1ribCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 600mgPotassium: 800mgSugar: 5gCalcium: 20mgIron: 3mg

Notes

Allow short ribs to rest for a few minutes after cooking; this helps retain juiciness when serving. Store leftovers submerged in braising liquid for optimal flavor.

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