If you are on the hunt for a deeply satisfying, melt-in-your-mouth dinner that will wow everyone at your table, this Bourbon Braised Short Ribs Recipe is exactly what you need. Rich, tender short ribs bathed in a luscious bourbon and maple syrup-infused sauce create a perfect harmony of sweet, smoky, and savory flavors. Every bite offers a cozy comfort that feels like a warm hug after a long day. This recipe turns simple ingredients into a sensational feast that’s ideal for a special occasion or a weekend treat you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Bourbon Braised Short Ribs Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a vital role in building depth, flavor, and texture—from the hearty short ribs to the sweet notes of maple syrup and bourbon, plus fresh herbs that brighten the dish.
- Olive oil (1 ½ tablespoon, divided): For searing the ribs and softening the vegetables without overpowering flavors.
- Bone-in beef short ribs (6 ribs, about 3 pounds): The star of the dish, providing rich, fatty meat that becomes tender through slow cooking.
- Kosher salt (1 ½ tablespoon or to taste): Brings out the natural flavors and enhances the savory depth of the meat and vegetables.
- Shallots (6 medium, peeled and halved): Add a subtle sweetness and delicate onion flavor that complements the richness.
- Carrots (2 medium, peeled and cut into ½-inch rounds): Offer a tender bite and natural sweetness, balancing the savory elements.
- Garlic (6 cloves, roughly chopped): Contributes pungent warmth and complexity.
- Bourbon (1 ¼ cup): Infuses the dish with its signature smoky sweetness, elevating the braising liquid.
- Maple syrup (2 tablespoons): Enhances the caramelized undertones and adds a gentle sweetness.
- Beef broth (3 cups, plus more as needed): Creates the rich cooking liquid that braises and tenderizes the short ribs.
- Fresh thyme (5 sprigs): Brings a fresh, herbal note to balance the richness.
- Tomato paste (3 tablespoons): Adds depth and umami, enriching the sauce’s body.
- Worcestershire sauce (3 tablespoons): Boosts savory, tangy flavors and complements the bourbon beautifully.
How to Make Bourbon Braised Short Ribs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This temp is perfect for slow cooking the ribs until they are supremely tender without drying out. While the oven is heating, pat your short ribs dry. This step ensures a beautifully seared crust later.
Step 2: Sear the Short Ribs
Generously season the short ribs with kosher salt. In a large cast iron pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms—about 2 minutes per side. This browning locks in flavor and creates those signature caramelized notes. Set them aside once browned.
Step 3: Cook the Vegetables
Reduce the heat to medium, leaving all the browned bits from the beef in the pot; these add incredible flavor. Add the remaining olive oil, then toss in the shallots, carrots, and a bit more salt. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and start to brown slightly.
Step 4: Build the Sauce Base
Add the garlic, stirring for about 1 minute until fragrant. Stir in the tomato paste and Worcestershire sauce, cooking for another minute to deepen their flavors and meld everything together.
Step 5: Add Bourbon and Maple Syrup
Pour in the bourbon and maple syrup, letting the mixture simmer until it reduces by half—around 3 to 4 minutes. This reduction concentrates the sweetness and the bourbon’s warm notes, adding a rich complexity to the braise.
Step 6: Braise the Short Ribs
Nestle the short ribs back into the pot and pour in the beef broth so it covers the ribs about halfway. Tuck in the fresh thyme sprigs for a subtle herbal aroma. Cover the pot with a lid and transfer it to the oven. Braise for 2 ½ to 3 hours, checking after 2 hours to ensure the ribs are tender and the liquid level is sufficient.
Step 7: Rest the Meat
Once the ribs are fork-tender with meat pulling away from the bone, remove them from the oven and let them rest for at least 10 minutes. This step allows the juices to redistribute and makes the ribs even more succulent.
Step 8: Serving Preparation
Serve the short ribs over creamy mashed potatoes, soft polenta, or your choice of pasta. Drizzle the rich braising sauce over the top for a decadent finish that ties every bite together.
How to Serve Bourbon Braised Short Ribs Recipe
Garnishes
To brighten the luxurious richness of these short ribs, garnish with fresh parsley or a sprig of thyme. A sprinkle of finely chopped chives or a touch of lemon zest can add a fresh dimension that perfectly cuts through the savory sauce.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, which soak up the buttery sauce effortlessly. For a lighter contrast, roasted or steamed green beans, sautéed mushrooms, or oven-roasted Brussels sprouts bring brilliant color and textural balance.
Creative Ways to Present
For a stunning presentation, arrange the short ribs on a platter with a smear of polenta beneath, topped with sauce and scattered with fresh herbs. Another elegant idea is serving them in individual ramekins with a dollop of horseradish cream on the side for an unexpected kick.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover bourbon braised short ribs in an airtight container for up to 3 days. The meat continues to soak up those beautiful flavors, making leftovers just as delightful as the first serving.
Freezing
For longer storage, freeze the ribs and sauce in a sturdy container or freezer-safe bag for up to 3 months. Make sure to cool completely before freezing to preserve optimal texture and taste.
Reheating
Reheat gently in a covered pan over low heat, adding a splash of beef broth if needed to loosen the sauce. Avoid microwaving if possible, as slow reheating maintains the tender texture and deep flavors.
FAQs
Can I use boneless short ribs for this recipe?
Yes! Boneless short ribs will work just fine, though bone-in ribs often have more flavor and help keep the meat tender during the long braising process.
What type of bourbon is best for this recipe?
A mid-range bourbon with a smooth, slightly sweet profile works best here. Avoid highly smoky or over-oaked bourbons, which can overpower the dish.
Can I make this recipe in a slow cooker?
Absolutely! Follow the steps to sear and prepare the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours until the ribs are tender and falling apart.
How do I know when the short ribs are done?
The ribs are done when the meat is extremely tender and easily falls off the bone with a fork. It should feel velvety and almost buttery in texture.
Can I substitute the maple syrup with another sweetener?
Yes, you can swap maple syrup with honey or brown sugar if needed, but maple syrup adds a unique depth and slight earthiness that is special to this recipe.
Final Thoughts
This Bourbon Braised Short Ribs Recipe is a total game-changer if you love dishes that wow with bold, comforting flavors and tender, juicy meat. It’s a recipe that invites you to slow down, soak in the aromas, and relish every bite with friends and family. Give it a try, and you’ll soon understand why this has become a beloved classic in many kitchens!
Print
Bourbon Braised Short Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Bourbon Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in a rich sauce made with bourbon, maple syrup, and savory herbs. Perfect for a comforting meal, the ribs are seared to develop flavor then braised in the oven until melt-in-your-mouth tender. Served best over creamy mashed potatoes, polenta, or pasta with the luscious pan sauce drizzled on top.
Ingredients
Meat
- 6 bone-in beef short ribs (about 3 pounds)
Seasoning & Oil
- 1 ½ tablespoon olive oil (divided)
- 1 ½ tablespoon kosher salt (or more to taste)
Vegetables & Aromatics
- 6 medium shallots (peeled and halved)
- 2 medium carrots (peeled and cut into ½-inch rounds)
- 6 cloves garlic (roughly chopped)
- 5 sprigs fresh thyme
Liquids & Sauces
- 1 ¼ cup bourbon
- 2 tablespoons maple syrup
- 3 cups beef broth (plus more as needed)
- 3 tablespoons tomato paste
- 3 tablespoons Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the slow braising process.
- Sear the Short Ribs: Pat the short ribs dry and generously season them with kosher salt. Heat 1 tablespoon of olive oil in a large cast iron pan or Dutch oven over medium-high heat. Sear the ribs for about 2 minutes on each side until they develop a deep brown crust. Transfer the browned ribs to a plate and set aside.
- Sauté Vegetables: Lower the heat to medium, leaving the drippings in the pan. Add the remaining 1/2 tablespoon of olive oil, then add the halved shallots, carrot rounds, and a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly browned and softened, about 5 minutes.
- Add Garlic and Flavorings: Stir in the chopped garlic and cook for 1 minute until fragrant. Then add the tomato paste and Worcestershire sauce, cooking for another minute to deepen the flavors.
- Deglaze with Bourbon and Syrup: Pour in the bourbon and maple syrup. Allow the liquid to reduce by half over 3-4 minutes, scraping up any browned bits from the pan bottom for maximum flavor.
- Add Broth and Thyme, Braise: Nestle the short ribs back into the pan, then pour in the beef broth until the ribs are halfway submerged. Add the fresh thyme sprigs. Cover the Dutch oven with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours until the meat is very tender, checking after 2 hours for doneness.
- Rest the Ribs: Once tender, remove the ribs from the oven and let them rest for at least 10 minutes before serving to allow the juices to redistribute.
- Serve: Serve the short ribs on a bed of creamy mashed potatoes, polenta, or cooked pasta. Drizzle the braising sauce over the top for a rich and flavorful finish.
Notes
- For best results, sear the ribs well to develop flavor before braising.
- Keep an eye on the liquid level during braising; add additional beef broth if it reduces too much to prevent drying.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with creamy sides like mashed potatoes or polenta to soak up the delicious sauce.
