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Balsamic Bourbon Short Ribs

Balsamic Bourbon Short Ribs: A Cozy Winter Comfort Dish

Balsamic Bourbon Short Ribs are tender, slow-cooked marvels that blend sweet balsamic vinegar and rich bourbon for a delightful winter dish.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 tablespoons Olive oil Vegetable oil can be used as substitute
  • 4 pounds Beef short ribs Choose well-marbled ribs
  • 1 tablespoon Kosher salt Use to taste
  • 1 medium Onion Yellow or white onions are preferred
  • 4 cloves Garlic Freshly minced preferred
For the Braising Liquid
  • 1 cup Bourbon Can be substituted with another whiskey
  • 1 cup Balsamic vinegar Opt for high-quality vinegar
  • 1 tablespoon Brown sugar Maple syrup can be used as substitute
  • 1 tablespoon Worcestershire sauce Can be omitted if preferred
  • 2 leaves Bay leaves Discard before serving
  • 3 cups Beef broth Homemade or store-bought versions will work
For the Horseradish Cream
  • 1 cup Sour cream Forms the base of the sauce
  • 2 tablespoons Horseradish Use prepared for convenience
  • 1 tablespoon Dijon mustard Yellow mustard can substitute in a pinch
  • 1 tablespoon Lemon juice Vinegar can also be used if lemon isn’t available
  • to taste Black pepper Adjust to your taste preference
  • 1 tablespoon Heavy cream Enhances texture of the sauce

Equipment

  • Dutch oven
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a braiser or Dutch oven, heat a splash of olive oil over medium heat. Season the beef short ribs with kosher salt and brown them for 3-4 minutes per side.
  3. Reduce the heat to medium-low and add sliced onions. Sauté for 5-7 minutes until golden and soft, then stir in garlic and cook for another minute.
  4. Deglaze the pan with bourbon, scraping up browned bits. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and beef broth.
  5. Return the browned ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours, basting occasionally.
  6. Whisk together sour cream, horseradish, Dijon mustard, lemon juice, black pepper, and heavy cream in a bowl for the horseradish sauce. Refrigerate until serving.
  7. Carefully remove the ribs from the oven, spoon out excess fat from the braising liquid, and serve the ribs with horseradish sauce on the side.

Nutrition

Serving: 1ribCalories: 650kcalCarbohydrates: 10gProtein: 45gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 15mg

Notes

For best results, store leftovers in an airtight container. Reheat gently to maintain tenderness.

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