Rich and Tender Bourbon-Braised Short Ribs
If you've never added bourbon to your braising liquid before, you're in for a treat. It give these beef short ribs a gorgeous, smoky sweetness that makes the sauce completely irresistible. After a few hours in the oven, the beef becomes fall-apart tender, soaking up every bit of that rich, aromatic flavor. Pair it with mashed potatoes or creamy polenta, and you've basically hit comfort food gold. 🙌🏻
Servings: 8 servings
Calories: 589kcal
Equipment
Dutch oven or large heavy bottom pot with tight fitting lid
Ingredients
For the Short Ribs
- ¼ cup light neutral oil
- 3½-4 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 (240ml) red wine
- 3 cups (710ml) low-sodium beef broth or low-sodium chicken broth
- ½ cup prunes
- 20 sprigs fresh thyme and or rosemary tied together with kitchen twine, plus more for garnish
- Flaky sea salt
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 (240ml) of red wine and 3 cups (710ml) 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 note: Nutrition facts reflect the short ribs and sauce only.
- Bourbon swap: Substitute rye, or use additional red wine or beef stock.
- Make ahead: Even better the next day! Braise, cool, then refrigerate up to 3 days. Reheat at 325°F for 20–30 minutes until warmed through.
- Freezing: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
Nutrition
Serving: 1beef rib | Calories: 589kcal | Carbohydrates: 17.5g | Protein: 59.9g | Fat: 24.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 181mg | Sodium: 1078mg | Potassium: 2279mg | Fiber: 2.8g | Sugar: 8.4g | Vitamin A: 9908IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 6mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
