There’s nothing more comforting than a plate of tender, fall-apart braised short ribs on a cold night. This version takes the classic to new heights with a splash of bourbon, which infuses the sauce with subtle sweetness, oak, and a hint of smoke. Slow-cooked in a Dutch oven with onions, carrots, prunes (trust us on this one — I also add prunes to my braised flanken short ribs and they essentially melt into the sauce!), the result is rich, silky, and deeply satisfying.
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Tony said, “I made this recipe for the first time. All I can say is it was divine. I will make this again no doubt about it.”
This is one of those restaurant-worthy dinners that will impress literally everyone. So throw on an apron and grab a nice bottle of red wine, ’cause you’re about to reach kitchen god(dess) status.
The Secret’s In The Sauce 😏
I’ll keep this brief: a splash (or two…) of bourbon is really what sets this braising liquid apart from a classic braised short rib. It brings this amazing depth — think toasty caramel, vanilla, and oak — that gives the sauce its signature warmth and balance. I like to use Michter’s, Woodford Reserve, or Four Roses.
I first tested this recipe with rye, which adds a bit more bite and spice, but bourbon won me over with its rounder, slightly sweeter flavor. Honestly, I use it because it’s almost always in the house, and it makes the sauce taste like something you’d get at a really good restaurant.
Braising Short Ribs Is Truly Easy
This is your reminder to salt that beef like you mean it — meat can take a lot of salt, and ensuring that they’re well seasoned now is what will turn good short ribs into great ones.
Pro tip: If the sauce feels too thin after braising, remove the ribs and simmer it uncovered on the stovetop until thickened to your liking.
Classic Sides That Complement The Beef
These fall apart short ribs are practically begging to be paired with creamy mashed potatoes. If you’re in the mood for something else, just make sure the side dish can soak up the sauce. Think creamy Parmesan polenta, buttered noodles, or even a buttery parsnip purée — yum!
Mashed potato lovers, if you’re looking to try a new recipe, these red skin mashed potatoes, sour cream mashed potatoes, and garlic mashed potatoes are all tried-and-true.
For something green, you can never go wrong with crispy roasted Brussels sprouts!
Wine Pairing!
If you’d rather pour wine than bourbon, go for a bold red that can stand up to the richness of the beef and the sweetness of the sauce. I recommend a Cabernet Sauvignon or Syrah (Shiraz).
Honestly, such a show-stopping beef dinner, I just know your friends and family are going to be impressed! If you try these slow braised short ribs, be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below — I’d love to hear what you think!
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Rich and Tender Bourbon-Braised Short Ribs
Equipment
Ingredients
For the short ribs
- ¼ cup light neutral oil, such as grapeseed, canola, or vegetable oil
- 3 ½ – 4 lbs bone-in beef short ribs
- 3 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1 large Vidalia onion, cut into ½-inch pieces
- 1 lb carrots, peeled and cut into ½-inch pieces
- 5 cloves garlic, minced (about 4 Tbsp)
- 2 Tbsp tomato paste
- ¼ cup Bourbon or Rye Whiskey
- 1 cup (237ml) red wine
- 3 cups (711ml) low-sodium beef broth
- ½ cup prunes
- 20 sprigs fresh thyme and or rosemary tied together with kitchen twine, plus more for garnish
- Flaky sea salt for serving
Instructions
- Heat the oil. Preheat oven to 300°F (150°C). Heat ¼ cup neutral oil in a large Dutch oven over high heat.
- Season the beef ribs. Generously season short ribs on all sides with 3 tsp Kosher salt and 1 tsp black pepper. When the pan is very hot, add short ribs, searing on all sides for about 3 minutes per side, until deep golden brown, about 12-15 minutes total. Transfer short ribs to a plate.
- Sauté the veggies. Add chopped onion and carrots, then cook, stirring occasionally, for 5 minutes. Add minced garlic then cook 1 minute more. Stir in 2 Tbsp tomato paste, using a spatula to help it dissolve.
- Deglaze the pan. Add ¼ cup Bourbon or Rye, scraping the bottom of the pan to release any browned bits. Pour in 1 cup (237ml) of red wine and 3 cups (711ml) of beef broth, then add ½ cup prunes and fresh herbs. Give it a good stir, place the lid on, transfer to the oven, and cook for 2½-3 hours, or until meltingly tender.
- While the short ribs are cooking, make mashed potatoes (I really like it over these horseradish mashed potatoes!). When the ribs are finished, serve 1-2 short ribs on top of creamy potatoes, then garnish with fresh thyme and a pinch of flaky sea salt. Enjoy!
Notes
- Nutrition facts are for the short ribs and sauce only.
- Bourbon: Feel free to substitute other dark spirit such as rye, or replace with additional red wine or beef stock.
- Make-ahead: This dish tastes even better the next day! Braise the short ribs, let them cool, then refrigerate for up to 3 days before reheating Store leftovers in an airtight container, then reheat in a 325°F oven for 20-30 minutes, or until warmed through.
- Freeze: Cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 3 months. Thaw completely overnight reheating.
Nutrition
Photography by Alana of Your Home Made Healthy.
Hey there! This sounds divine! Would you be able to make this in an instant pot? I was hoping to do this for Hannukah on Friday, but spead up the process since I am not off work till later in the day 🙂 Cheers!
Hi friend! YES, absolutely! Make sure to sear the ribs first — same instructions as above — then add in all remaining ingredients. Cover, seal, and cook on high for 45 minutes. Natural release for 15 minutes, then serve. Honestly, if you don’t mind dirtying up another pot/pan… I’d sear the ribs on the stove top in a dutch oven or cast iron because there will be a greater surface area; you can cook them quicker with more evenly distributed heat. Then transfer them (and everything else) to the Instant Pot to cook for 45 minutes + 15 minute natural release. Text me if you have questions! xo, Ari
This looks absolutely amazing! I’m wondering how long I can cook it in a crockpot. I do know for short ribs low and slow is the way to go.
Hi Angela! I don’t generally use a crockpot, but 6-8 hours is typical for short ribs. You might want to search for a crockpot specific short rib recipe if you’re not comfortable testing it out without specific instructions. xo, Ari
Please, a recipe for 4 or 2 people ….
Hi Les! On each recipe card, you can adjust the serving size. If you select on the number next to serving, you can scroll to decrease the number of servings, which will then update the recipe card accordingly. Hope this helps! xo, Ari
I made this recipe for the first time. All I can say is it was divine. I will make this again no doubt about it.
I made this recipe for the first time. All I can say is it was divine. I will make this again no doubt about it.
Thank you, Tony! I love the sweet flavor the bourbon adds to the short ribs. Thank you! -Ari
This recipe came out amazing, I did not have prune so I substituted a few dates the flavor was so good
Dried fruit with slow-cooked meats is such a winning combination! Really glad you enjoyed this one, Lisa! Cheers, Ari