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

Scale

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

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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.