There is nothing more comforting than tender, melt-in-your-mouth Braised Short Ribs over mashed potatoes. We’re jazzing up this classic recipe by cooking bone-in beef short ribs with a little Bourbon, which adds a slightly sweet and smoky flavor. Yum.
Cooked low and slow in a Dutch oven with onions, carrots, and prunes (just trust me on this one!), until the meat falls apart, this is one of our all-time favorite comfort meals.You’ll definitely want some mashed potatoes or crusty bread on standby to help sop up the delicious sauce!
If you love this recipe, be sure to try our Braised Beef Pappardelle, Braised Beef Short Ribs, or Slow Braised Lamb Ragu next. Or check out all of our delicious dinner recipes!
Ingredients Notes
- Bone-in beef short ribs: Season these generously with Kosher salt and black pepper, then sear in a light, neutral oil (not extra virgin olive oil!)
- Onion, carrots, and garlic: Sautéed aromatics add a ton of flavor to the braised beef and the braising liquid.
- Tomato paste: This adds a rich tomato flavor without the need to add canned or fresh tomatoes (which lets the Bourbon flavor shine!).
- Bourbon, red wine, and low-sodium beef broth: The braising liquids! All play a part, but the flavor really shines through from the Bourbon (or Rye, if you prefer).
- Prunes: We love, love, love the sweetness that prunes add to braised beef. Try our Flanken Short Ribs next!
- Fresh thyme and rosemary: Be sure to use fresh herbs!
We love to serve braised beef short ribs over horseradish mashed potatoes! Boil some Russet potatoes until tender, then stir in heavy cream, prepared horseradish, butter, salt, and pepper. The perfect base for melt-in-your-mouth short ribs!
How To Make Braised Short Ribs
- Season the ribs generously with Kosher salt and black pepper, then sear in a large heated Dutch oven until browned on all sides. Preheat an oven to 300F.
- Sauté aromatics until fragrant and softened, then add bourbon, red wine, and reduced-sodium beef broth. Scrape any browned bits off the bottom!
- Return the meat to the pot along with any fresh herbs and the prunes, then cover and bake for about 2½-3 hours.
- While the ribs are braising, make mashed potatoes! We’ve got lots of potato recipes on our site (red skin mashed potatoes, sour cream mashed potatoes, garlic mashed potatoes), but for this recipe, we really love the flavor of jarred horseradish mixed with creamy mashed potatoes. Serve with 1-2 short ribs and plenty of the braising liquid on top!
FAQs
While bourbon provides a unique flavor, you can substitute with whiskey or rye.
Absolutely! The dish actually tastes even better the next day. You can braise the short ribs, cool them, and refrigerate for up to 2 days before reheating.
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 325F or about 20-30 minutes or until heated through.
Yes! Cool completely, then transfer to an airtight, freezer-safe container, removing as much air as possible, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Expert Tips
- Use a good-quality bourbon for the best flavor. We love Michter’s for this recipe.
- If you prefer a thicker sauce, you can reduce it on the stovetop after braising.
- Don’t rush the searing step; it adds depth of flavor to the dish.
- Be patient during braising; low and slow cooking is key for tender ribs.
How To Serve
- Serve these bourbon-glazed braised short ribs with mashed potatoes, creamy polenta, rice, or a side of roasted vegetables. They’d also be fantastic over our creamy parsnip purée!
- A simple green salad with a tangy vinaigrette makes a perfect accompaniment to balance the richness of the dish. Try our shallot vinaigrette with a simple arugula salad.
- Pair with a glass of the same bourbon you used in the recipe for a harmonious (and delicious!) flavor combination.
If you make our Braised Short Ribs with Bourbon recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
Melt-In-Your-Mouth Braised Short Ribs with Bourbon
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 red wine
- 3 cups 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
For the horseradish mashed potatoes
- 5 lbs Russet potatoes about 5 large, peeled and cut into 1-inch cubes
- ¼ cup heavy cream
- 4-6 Tbsp prepared horseradish
- 4 Tbsp unsalted butter
- 1-2 tsp Kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Heat the oil. Preheat oven to 300F. In a large dutch oven or heavy bottom pan with lid, heat ¼ cup light, neutral oil over high heat.
- 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. Remove short ribs to a tray.
- Sauté the veggies. Add 1 chopped onion a 1 lb carrots, then cook, stirring occsaionally, for 5 minutes. Add 4 Tbsp minced garlic and cook 1 minute more. Stir in 2 Tbsp tomato paste, breaking down with a spatula.
- Deglaze the pan. Add ¼ cup Bourbon or Rye, scraping the bottom of the pan to release the brown bits. Pour in 1 cup wine and 3 cups beef broth, then add ½ cup prunes and fresh herbs. Place lid on, transfer to oven, and cook for 2½-3 hours, or until tender.
- While the short ribs are cooking, make horseradish mashed potatoes. Bring a large pot of water to a rapid boil, then add 5 lbs peeled cubed potatoes. Cook until tender, about 10-15 minutes. Drain then place potatoes in a large mixing bowl. Use a masher to mash potatoes until smooth, then stir in ¼ cup heavy cream, 4 Tbsp horseradish, 4 Tbsp butter, 1-2 tsp salt, and ½ tsp black pepper. Taste and add more horseradish if desired. Serve with warm short ribs, fresh thyme leaves, and a pinch of flaky sea salt.
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