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Balsamic Bourbon Short Ribs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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 reach a smooth, pourable consistency. Refrigerate until ready to serve.
  6. 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

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