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Balsamic Bourbon Short Ribs Recipe

Balsamic Bourbon Short Ribs Recipe
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★★★★★

4.8 from 21 reviews

These Balsamic Bourbon Short Ribs are slow-braised to tender perfection in a flavorful blend of bourbon, balsamic vinegar, and brown sugar, creating a rich and savory sauce. Paired with a tangy horseradish cream sauce, this dish offers a perfect balance of sweet, smoky, and sharp flavors, ideal for a comforting and impressive meal.

Ingredients

Scale

Short Ribs

  • 2 tbsp olive oil
  • 8 beef short ribs
  • Kosher salt, as needed
  • 1 onion, finely diced
  • 6 garlic cloves, minced
  • ½ cup bourbon
  • ½ cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 4 bay leaves
  • 1 ½ cups beef broth

Horseradish Sauce

  • ½ cup sour cream
  • 2 tbsp horseradish
  • 2 tsp Dijon mustard
  • 2 tsp lemon juice
  • ½ tsp kosher salt
  • ⅛ tsp black pepper
  • ¼ cup heavy cream

Instructions

  1. Preheat and Brown Short Ribs: Preheat the oven to 325°F (163°C). Heat olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry, sprinkle generously with kosher salt, and place them in a single layer in the braiser. Brown each side thoroughly until all sides have a rich golden color. Remove and set aside.
  2. Sauté Aromatics: Lower the heat to medium-low and spoon off all but 2 tablespoons of fat from the braiser. Add the finely diced onion and cook for 4 to 5 minutes until softened and golden brown. Stir in minced garlic and sauté for another minute, releasing their fragrant aroma.
  3. Deglaze and Build Sauce: Carefully pour the bourbon into the braiser to deglaze the pan, bringing it to a simmer while scraping the browned bits off the bottom for flavor. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Pour in beef broth and return the browned short ribs to the pan, nestling them into the liquid.
  4. Braise the Short Ribs: Cover the braiser with a lid and transfer to the oven. Bake for 2½ to 3 hours, or until the meat is extremely tender and falls off the bone. Check every hour to spoon off excess fat from the surface and baste the ribs with the braising liquid for maximum flavor.
  5. Prepare Horseradish Sauce: In a small bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper. Gradually whisk in the heavy cream to thin the sauce to a creamy consistency. Refrigerate until ready to serve.
  6. Serve: When the ribs are tender, spoon off excess fat from the braising liquid. The reduced sauce can be spooned generously over the ribs. Serve the short ribs hot, accompanied by the chilled horseradish cream sauce for a tangy contrast. Enjoy this rich, comforting dish!

Notes

  • Use good-quality beef short ribs for best results and tenderness.
  • Adjust the horseradish in the sauce to suit your taste preference—more for extra kick.
  • Spoon off as much fat as possible during braising to keep the dish balanced and flavorful.
  • These short ribs pair wonderfully with creamy mashed potatoes or buttery polenta.
  • Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: short ribs, balsamic vinegar, bourbon, braised short ribs, horseradish sauce, beef ribs, comfort food, slow cooked beef

Find it online: https://foodbylina.com/balsamic-bourbon-short-ribs-recipe/