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Few dishes deliver the satisfaction and elegance of perfectly braised short ribs. These Balsamic Bourbon Short Ribs are a luxurious yet approachable dinner option that turns simple ingredients into a deeply flavorful, slow-cooked masterpiece. With tender beef that melts off the bone, a glossy balsamic-bourbon sauce, and aromatic herbs, this dish tastes like something served at a high-end restaurant—but you can easily make it at home.
Short ribs have gained popularity thanks to their incredible marbling, rich beef flavor, and ability to transform under slow, gentle heat. This recipe blends two bold flavors—bourbon and balsamic vinegar—to create a savory-sweet glaze that enhances every bite. Combined with garlic, herbs, and caramelized onions, the resulting dish is comforting, warm, and unforgettable.
Whether you’re planning a cozy winter dinner, entertaining guests, or meal-prepping a special Sunday dinner, these short ribs will become one of your most-requested recipes.
Why You’ll Love This Recipe
✔ Incredibly Tender Beef
Slow braising breaks down collagen, producing fall-apart, buttery-soft short ribs.
✔ Bold, Balanced Flavor
The sweetness of bourbon, tang of balsamic vinegar, and depth of beef create a rich, complex sauce.
✔ Veggies Included
Aromatic carrots, onions, and garlic enhance the broth and create an all-in-one meal.
✔ Perfect for Entertaining
This dish tastes even better the next day and is effortless to reheat.
✔ Versatile Cooking Methods
Cook it in the oven, slow cooker, or instant pot.
Ingredients
For the Short Ribs
- 3–4 lbs beef short ribs (bone-in preferred)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 onion, sliced
- 3 carrots, chopped
- 4 cloves garlic, minced
For the Sauce
- 1 cup beef broth
- ¾ cup bourbon
- ½ cup balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp thyme (or 2–3 sprigs fresh thyme)
- 1 bay leaf
Instructions
1. Sear the Short Ribs
- Pat ribs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear ribs on all sides until deep golden brown (about 3–4 minutes per side).
- Remove and set aside.
2. Sauté Vegetables
- Add onions and carrots to the pot, cooking until softened (5 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
3. Build the Braising Sauce
- Add tomato paste to the pot and cook 1 minute.
- Pour in bourbon to deglaze, scraping browned bits.
- Stir in beef broth, balsamic vinegar, brown sugar, Worcestershire, thyme, and bay leaf.
4. Braise the Ribs
- Return ribs to the pot, submerging them in liquid.
- Cover and cook at 325°F for 2.5–3 hours until fork-tender.
5. Reduce the Sauce
- Remove ribs and simmer the sauce 10–15 minutes to thicken.
- Add ribs back and coat in glaze.
6. Serve
- Serve over mashed potatoes, polenta, rice, or noodles.
Balsamic Bourbon Short Ribs
Tender, slow-braised beef short ribs simmered in a rich bourbon and balsamic glaze with aromatic herbs and vegetables.
Ingredients
Equipment
Method
- Sear short ribs in oil until browned on all sides.
- Sauté onions, carrots, and garlic.
- Add tomato paste, bourbon, broth, balsamic vinegar, brown sugar, Worcestershire, thyme, and bay leaf.
- Return ribs to pot and braise covered at 325°F for 2.5–3 hours.
- Reduce sauce and serve ribs coated in glaze.
Notes
Even better the next day after refrigeration.
Tips for the Best Short Ribs
1. Bone-In Ribs = Better Flavor
The marrow enriches the sauce naturally.
2. Don’t Skip Searing
It creates deep caramelized flavor essential for amazing braising.
3. Cook Low and Slow
Short ribs need time so the connective tissue melts perfectly.
4. Refrigerate Overnight for Even Better Flavor
This allows fat to solidify for easy removal and deepens the taste.
Serving Suggestions
Pair these short ribs with:
- Creamy mashed potatoes
- Parmesan polenta
- Buttered egg noodles
- Roasted garlic mashed cauliflower
- Crusty bread to soak up the sauce
Add a side:
- Garlic green beans
- Roasted Brussels sprouts
- Simple arugula salad
Flavor Variations
Spicy Maple Bourbon Ribs
Add crushed red pepper + swap brown sugar for maple syrup.
Herb & Garlic Ribs
Add rosemary and extra garlic.
Asian-Inspired Ribs
Swap Worcestershire for soy sauce and add ginger.
Storage & Freezing
Refrigerate:
Up to 4 days.
Freeze:
Up to 3 months.
Reheat:
Warm covered in oven or simmer gently on stove.
Fun Culinary Facts
- Bourbon adds caramel, oak, and vanilla notes—perfect for beef.
- Balsamic vinegar adds acidity, cutting through richness.
- Braising is one of the oldest cooking techniques, dating back centuries.
