Introduction

Balsamic Bourbon Short Ribs are a rich and tender dish perfect for a comforting dinner. Slow-braised to melt-in-your-mouth perfection, these ribs balance the deep flavors of bourbon and balsamic vinegar with a creamy horseradish sauce. It’s an elegant meal that’s surprisingly easy to prepare.

Three pieces of glazed, dark brown cooked ribs with visible texture and shine sit on a round wooden bowl. Each rib has bits of caramelized onion or garlic sauce on top. One rib shows a bone sticking out, slightly charred at the tip. The bowl rests on a wooden surface with pine cones placed around, giving a warm and rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 325°F. Heat the olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry and season generously with kosher salt. Place the short ribs in a single layer in the braiser.
Step 2: Brown the short ribs on the bottom side before flipping to another side. Continue until all sides are browned. Remove the short ribs to a plate and set aside.
Step 3: Reduce heat to medium-low and spoon off all but 2 tablespoons of fat from the braiser. Add the finely diced onion and sauté for 4 to 5 minutes until softened and golden. Add the minced garlic and cook for another minute.
Step 4: Carefully pour the bourbon into the braiser to deglaze the pan, bringing it to a simmer while scraping up browned bits from the bottom. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Pour in beef broth and return the short ribs to the pan.
Step 5: Cover with a lid and bake for 2 ½ to 3 hours until the meat is extremely tender and falling off the bone. Check every hour to skim off excess fat and baste the ribs with the braising liquid.
Step 6: While the ribs bake, prepare the horseradish sauce: In a small bowl, whisk sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper until well combined. Whisk in the heavy cream to thin the sauce, then refrigerate until ready to serve.
Step 7: When the ribs are done, spoon off as much fat as possible from the braising liquid. Serve the short ribs topped with the reduced sauce and a dollop of horseradish sauce on the side.

Tips & Variations

For deeper flavor, marinate the short ribs overnight in the bourbon and balsamic mixture before cooking.
Substitute beef broth with red wine for a richer sauce.
Serve with creamy mashed potatoes or buttery polenta to soak up the delicious sauce.
If fresh horseradish isn’t available, use prepared horseradish for the sauce.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. The horseradish sauce is best served fresh but can be stored separately for up to 2 days.

How to Serve

Three large pieces of dark brown braised beef ribs with a shiny, caramelized texture sit inside a round white wooden bowl. Each rib is topped with a thick, creamy white sauce that drips slightly down the sides, contrasting against the rich meat. The ribs have visible small bits of cooked onions on their surface, adding texture. The bowl rests on a white marbled texture surface with a rustic, cozy atmosphere suggested by blurred pinecones in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after browning the short ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender.

How can I tell when the short ribs are done?

The ribs are ready when the meat is very tender and easily pulls away from the bone with a fork. This usually takes about 2 ½ to 3 hours in the oven at 325°F.

Balsamic Bourbon Short Ribs Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

These Balsamic Bourbon Short Ribs are a rich, savory dish featuring tender, slow-braised beef short ribs infused with a flavorful blend of bourbon, balsamic vinegar, and aromatics. Served with a creamy horseradish sauce, this recipe delivers a perfect balance of sweet, tangy, and smoky elements that make for an impressive and comforting meal.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Short Ribs and Braising Liquid

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

Preheat and Brown the 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 and generously season with kosher salt. Place the ribs in the braiser in a single layer, allowing them to brown on the bottom before turning to brown all sides. Remove browned ribs and set aside.
Sauté Aromatics: Reduce heat to medium-low and remove excess fat from the braiser, leaving about 2 tablespoons. Add the diced onion and sauté for 4 to 5 minutes until softened and golden. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Build the Braising Liquid: Carefully pour the bourbon into the braiser to deglaze, scraping the bottom to lift browned bits. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Pour in the beef broth and return the short ribs to the braiser, ensuring they are partially submerged in liquid.
Braise the Short Ribs: Cover the braiser with a lid and transfer to the preheated oven. Bake for 2 ½ to 3 hours until the meat is very tender and falls off the bone. Check every hour to skim off excess fat and baste the ribs with the braising liquid.
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 reach a smooth, pourable consistency. Refrigerate until ready to serve.
Finish and Serve: Once ribs are tender, remove them from the braising liquid and spoon off any excess fat from the sauce. The liquid should be reduced and flavorful. Serve the short ribs hot, spooning the braising sauce over them alongside the chilled horseradish sauce for a creamy and tangy contrast.

Notes

For best results, use well-marbled beef short ribs to ensure a tender, juicy texture.
Braising low and slow allows the collagen in the ribs to break down for melt-in-your-mouth tenderness.
The bourbon adds depth of flavor but can be substituted with additional beef broth if alcohol is a concern.
The horseradish sauce complements the rich meat with a tangy and creamy brightness; adjust horseradish quantity to taste.
Skimming the fat periodically during braising keeps the sauce from becoming too greasy.
Leftover short ribs can be refrigerated up to 3 days or frozen for longer storage.

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