If you are craving a dish that marries rich, tender beef with a complex, tangy-sweet glaze, then these Balsamic Bourbon Short Ribs are exactly what you need. This recipe transforms humble short ribs into a melt-in-your-mouth masterpiece, with the deep flavors of bourbon and balsamic vinegar creating a beautifully balanced sauce. Each bite offers a comforting warmth and a hint of bourbon’s smoky sweetness, enhanced by the bright, creamy horseradish sauce that adds an exciting punch. Whether for a special occasion or a cozy weekend dinner, these short ribs deliver bold flavors and luxurious textures that will have everyone asking for seconds.

Balsamic Bourbon Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses straightforward yet carefully selected ingredients that come together into an unbeatable combination. Each component plays a vital role—from the browning of the short ribs for depth, to the bourbon and balsamic vinegar which create a tangy and slightly sweet sauce that’s simply irresistible.

2 tbsp olive oil: Essential for searing the ribs to lock in flavor and develop a golden crust.
8 beef short ribs: The star of the dish, providing rich, tender meat that falls off the bone after slow cooking.
Kosher salt, as needed: Enhances all the flavors while seasoning the meat perfectly.
1 onion, finely diced: Adds sweetness and depth when caramelized.
6 garlic cloves, minced: Brings aromatic warmth and a subtle bite.
½ cup bourbon: Infuses smoky, oaky notes that elevate the sauce’s complexity.
½ cup balsamic vinegar: Provides a rich acidity and sweetness that cuts through the richness of the beef.
2 tbsp brown sugar: Balances the acidity with caramelized sweetness.
1 tbsp Worcestershire sauce: Adds a savory umami boost.
4 bay leaves: Bring an earthy fragrance, enhancing the overall aroma.
1 ½ cups beef broth: Creates a flavorful braising liquid that tenderizes the meat.
For Horseradish Sauce: A creamy accompaniment that adds zest and freshness.
½ cup sour cream: Bases the creamy sauce with tangy smoothness.
2 tbsp horseradish: Gives a sharp, spicy kick.
2 tsp Dijon mustard: Adds mild heat and complexity.
2 tsp lemon juice: Brightens the sauce with citrusy tang.
½ tsp kosher salt: Brings out all the flavors in the sauce.
⅛ tsp black pepper: Adds a subtle heat.
¼ cup heavy cream: Smooths the sauce for a perfect consistency.

How to Make Balsamic Bourbon Short Ribs

Step 1: Searing the Short Ribs

Start by preheating your oven to 325 degrees Fahrenheit and heating olive oil in a large braiser or Dutch oven over medium heat. Pat your short ribs dry, generously season with kosher salt, and sear them in batches. Browning each side until beautifully caramelized locks in all those meaty flavors you want to shine through in the finished dish.

Step 2: Sautéing Aromatics

Once the ribs are browned and set aside, reduce the heat slightly and keep only about 2 tablespoons of fat in the pan. Toss in the finely diced onion and cook until softened and golden, about 4 to 5 minutes. Then add the minced garlic, giving it just a minute to release those fragrant aromas that will mingle with the other ingredients.

Step 3: Deglazing and Building the Sauce

Now for the magic—pour the bourbon carefully into the hot pan to deglaze it, scraping the bottom to lift all the caramelized bits that pack so much flavor. Then add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and a good pinch of kosher salt. Pour in the beef broth and nestle the seared short ribs back into the braiser, submerging them in this rich braising liquid.

Step 4: Slow Cooking to Perfection

Cover the pot with a lid and bake in the preheated oven for 2 ½ to 3 hours. This slow braise melts the connective tissue, making the meat so tender it practically falls off the bone. Remember to check every hour, skimming off excess fat from the surface and basting the ribs with the flavorful liquid to keep them juicy and full of punch.

Step 5: Preparing the Horseradish Sauce

While the short ribs finish cooking, mix together sour cream, horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper in a small bowl. Whisk in heavy cream to thin it just enough for a luscious, creamy sauce that cuts through the richness of the ribs with perfect brightness. Chill until ready to serve.

How to Serve Balsamic Bourbon Short Ribs

Garnishes

A sprinkle of fresh chopped parsley or chives adds a fresh pop of green and subtle herbal notes that contrast beautifully with the deep sauce. A few cracked black peppercorns on top enhance the aroma and add texture.

Side Dishes

These short ribs pair wonderfully with creamy mashed potatoes or buttery polenta to soak up every bit of the luscious sauce. Roasted root vegetables or garlic green beans also make an excellent accompaniment, providing balance with their slight earthiness and crunch.

Creative Ways to Present

For an elevated dinner party, serve the Balsamic Bourbon Short Ribs atop a bed of creamy risotto or wild mushroom pilaf. Consider finishing with a drizzle of the reduced braising sauce and a dollop of the horseradish cream on the side for an elegant, restaurant-quality presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftover short ribs cool to room temperature, then store them in an airtight container in the refrigerator. They will stay delicious for up to 3 days and actually benefit from sitting as the flavors deepen over time.

Freezing

If you want to save the ribs for longer, freeze them along with their sauce in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn.

Reheating

To bring frozen or refrigerated ribs back to life, gently reheat them in a covered pan over low heat or in a low oven, adding a splash of beef broth if needed to keep the sauce from drying out. Avoid microwaving if possible to preserve the tender texture and rich flavors.

FAQs

Can I make Balsamic Bourbon Short Ribs in a slow cooker?

Absolutely! After searing the ribs and sautéing the aromatics on the stove, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the ribs are fall-apart tender. This hands-off method yields equally delicious results.

What cut of beef works best for this recipe?

Beef short ribs are ideal because of their marbling and connective tissue, which render down beautifully during braising. You could also experiment with bone-in chuck roast for a similar effect, though the cooking time may vary.

Is the bourbon flavor very strong in the dish?

The bourbon adds a subtle smoky sweetness without being overpowering. The long cooking time mellows the alcohol, leaving behind a rich depth that complements the balsamic vinegar and other ingredients wonderfully.

Can I omit the horseradish sauce?

The horseradish sauce is a fantastic accompaniment that brightens and balances the richness of the ribs, but if you’re not a fan, the dish still shines on its own. You can also substitute it with creamy mustard or a simple gremolata for a fresh contrast.

How do I know when the ribs are done?

The ribs are ready when the meat is extremely tender and easily pulls away from the bone with little effort. The slow braise will also thicken and concentrate the sauce, indicating everything has cooked perfectly.

Final Thoughts

Sharing these Balsamic Bourbon Short Ribs with loved ones is such a joy because the recipe is rich with flavor and steeped in comfort. It’s not just a meal; it’s an experience that invites slow savoring and good conversation. I encourage you to dive in and make this dish your own—it’s sure to become a cherished favorite at your table.