Description
These Balsamic Bourbon Short Ribs are slow-braised to tender perfection in a rich and flavorful sauce combining bourbon, balsamic vinegar, and brown sugar. Finished with a creamy horseradish sauce, this dish offers a perfect balance of savory and tangy flavors that melt in your mouth, ideal for an impressive yet comforting meal.
Ingredients
Short Ribs and Braising Liquid
- 2 tbsp olive oil
- 8 beef short ribs
- Kosher salt (as needed)
- 1 onion, finely diced
- 6 garlic cloves, minced
- ½ cup bourbon
- ½ cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 4 bay leaves
- 1 ½ cups beef broth
Horseradish Cream Sauce
- ½ cup sour cream
- 2 tbsp horseradish
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ¼ cup heavy cream
Instructions
- Preheat and Brown Short Ribs: Preheat your oven to 325°F (163°C). Heat olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry, generously season with kosher salt, and place them in a single layer in the hot braiser. Brown the short ribs on all sides, turning carefully to achieve a deep golden crust. Remove the browned ribs and set aside on a plate.
- Sauté Aromatics: Reduce heat to medium-low and remove all but 2 tablespoons of fat from the braiser. Add the finely diced onion and sauté for 4 to 5 minutes until softened and golden brown. Add minced garlic and cook for an additional minute, stirring to prevent burning.
- Deglaze and Build Sauce: Carefully pour bourbon into the braiser to deglaze the pan, bringing it to a simmer while scraping the bottom to lift all the flavorful browned bits. Add the balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Stir to combine, then pour in the beef broth. Return the browned short ribs to the pan, nestling them into the liquid.
- Braise the Short Ribs: Cover the braiser with a lid and transfer it to the preheated oven. Bake for 2½ to 3 hours, until the meat is extremely tender and falling off the bone. Every hour, check and skim off excess fat while spooning the braising liquid over the ribs to baste and keep them moist.
- Prepare Horseradish Cream Sauce: In a small bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper. Gradually whisk in heavy cream to lighten the sauce to a smooth, pourable consistency. Refrigerate until ready to serve.
- Finish and Serve: Once the ribs are tender, carefully skim off as much fat as possible from the braising liquid. Spoon the reduced, rich sauce over the short ribs. Serve immediately with a generous dollop of the horseradish cream sauce on the side. Enjoy this deeply flavorful and tender dish!
Notes
- Patting the short ribs dry before browning helps to develop a better crust.
- Skimming fat during cooking ensures a less greasy and more flavorful sauce.
- The horseradish sauce can be adjusted for heat by adding more or less horseradish.
- These ribs pair wonderfully with creamy mashed potatoes or roasted vegetables.
- Braising liquid can be strained and reduced further if a thicker sauce is desired.
- Use a Dutch oven or heavy ovenproof braiser for best results.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
