1. Home
  2. Dishes
  3. Balsamic Bourbon Short Ribs

Balsamic Bourbon Short Ribs

Category: Wholesome Meals for Every Day

Balsamic bourbon short ribs deliver deep, savory flavor by slowly braising beef in a rich mixture of bourbon, balsamic vinegar, brown sugar, and aromatic spices. A quick sear creates a caramelized crust, while onion and garlic add depth to the braise. The ribs cook low and slow until meltingly tender, absorbing every note of the braising liquid. Served with a cool, tangy horseradish cream sauce, this dish is both comforting and elegant—perfect for a hearty dinner or special occasion. Skim fat for a lighter finish, and savor with your favorite side.

Pin It Share Send Print Jump to Recipe
Savor by Sophie official logo
Updated on Sun, 19 Oct 2025 13:11:10 GMT
A plate of meat with herbs on it. Save
A plate of meat with herbs on it. | sweetbyemma.com

These balsamic bourbon short ribs are the ultimate comfort dish for any special meal or cozy gathering. Slow-braised until the beef is fork-tender and infused with a rich tangy sauce, this recipe is deeply satisfying and feels like a real treat when served with the zingy homemade horseradish cream.

The first time I served this at a winter dinner party everyone crowded back for seconds and I had to print out the recipe on the spot. It has become my go-to showstopper and always leaves the house smelling incredible.

Ingredients

  • Olive oil: provides needed fat for browning which helps build deep flavor. Use extra virgin for the best aroma
  • Beef short ribs: the star of the show. Look for marbled ribs with plenty of meat attached for the juiciest result
  • Kosher salt: not just for seasoning but also brings out the beef flavors. Always taste and use enough to bring all the flavors together
  • Onion: diced fine is the backbone of the sauce's savoriness. Yellow or sweet onion both work well
  • Garlic: fresh cloves are essential for their pungency
  • Bourbon: creates depth and a unique smokiness. Pick something you enjoy drinking as the flavor is noticeable
  • Balsamic vinegar: brings tangy sweetness to cut through the beefy richness. Aged vinegar often has the most complex notes
  • Brown sugar: just a touch balances acidity and helps glaze the meat
  • Worcestershire sauce: adds umami depth. Go with a good-quality brand to highlight its anchovy background
  • Bay leaves: provide subtle earthy aroma as they slow cook
  • Beef broth: forms the liquid foundation. Homemade or low-sodium is best to control saltiness
  • Sour cream: the creamy base for a cooling horseradish sauce
  • Prepared horseradish: gives heat and pep. Taste first to gauge spiciness and freshness
  • Dijon mustard: offers extra sharpness and complexity in the sauce
  • Lemon juice: brightens both sauce and meat. Fresh lemons make a difference
  • Black pepper: freshly ground releases the best aroma
  • Heavy cream: smooths and lightens the horseradish sauce without overpowering

Step-by-Step Instructions

Sear the Short Ribs:
Pat dry each short rib and season all over with kosher salt. Heat olive oil in a Dutch oven and arrange the ribs in a single layer. Let each side brown deeply before turning working in batches if needed. Browning is key for flavor so take your time
Sauté the Aromatics:
Once short ribs are done remove them and pour off all but two tablespoons of fat. Add the finely chopped onions and stir often over medium low heat for four to five minutes until golden soft and fragrant. Add minced garlic and stir until just aromatic
Deglaze and Build the Sauce:
Pour bourbon carefully into the pan and use a wooden spoon to scrape up every brown bit from the bottom. Let the liquid simmer briefly so the alcohol cooks off. Add balsamic vinegar brown sugar Worcestershire bay leaves a bit more kosher salt and beef broth and combine into a fragrant bubbling sauce
Braise the Beef:
Return seared short ribs to the pan letting them settle into the liquid. Cover tightly and bake in a low slow oven for two and a half to three hours. Check every hour to skim off fat that rises to the top and to baste the meat with the sauce. The goal is meltingly tender ribs that come away from the bone with gentle pressure
Mix the Horseradish Cream:
While the meat finishes blend sour cream horseradish Dijon lemon salt and pepper in a bowl. Whisk until completely smooth then drizzle in heavy cream to reach a pourable consistency. Chill until serving for best flavor
Finish and Serve:
Once meat is ultra tender spoon off and discard as much fat as possible from the sauce. The sauce should be rich and slightly thickened. Serve generous portions of short ribs drizzled with pan sauce and topped with a bright spoonful of horseradish cream
A plate of meat with herbs on top. Save
A plate of meat with herbs on top. | savorbysophie.com

My favorite part is always that first spoonful of sauce over rice or mashed potatoes it is glossy full of character and impossible not to sneak tastes while plating. This recipe always brings back memories of slow evenings and family gathered around the table sharing stories and laughter.

Storage Tips

Let leftover ribs and sauce cool completely then store in airtight containers in the fridge for up to four days. The dish tastes even richer after resting overnight. For longer storage freeze tightly wrapped portions with sauce for up to three months. Defrost gently in the refrigerator and reheat slowly over low heat so the meat stays moist.

Ingredient Substitutions

If you are out of bourbon you can try rye whiskey or even a bold red wine for a different but delicious note in the braise. No horseradish Use a bit more Dijon and plenty of black pepper in the cream sauce. Short ribs can be swapped for beef chuck but expect slightly less richness.

Serving Suggestions

Serve your balsamic bourbon short ribs over creamy mashed potatoes polenta or a nutty grain bowl. I love a bright green salad or crisp roasted vegetables on the side to lighten things up and offer contrast. Leftovers make amazing sandwiches with a little horseradish sauce tucked inside a crusty roll.

A Bit of Braising History

Beef short ribs have roots in both European and American comfort cooking often appearing on Sunday dinner tables. Braising breaks down their connective tissue over low gentle heat creating luscious texture from a humble cut. The addition of bourbon and balsamic gives this classic a new world spin marrying Southern soul with Italian flair.

Recipe FAQs

→ What cut of beef works best for this dish?

Bone-in beef short ribs are ideal for maximum flavor and tenderness. Look for well-marbled pieces for juicy results.

→ Can I substitute bourbon with something else?

You can use whiskey or omit alcohol altogether, replacing with extra beef broth for depth without the boozy notes.

→ How do I know when the meat is done?

The ribs should be extremely tender and fall off the bone easily after braising. Test with a fork for doneness.

→ What side dishes pair well with this?

Mashed potatoes, buttery polenta, or roasted root vegetables make great accompaniments for the rich short ribs.

→ Can I prepare the horseradish sauce ahead?

Yes, the sauce can be made several hours in advance and refrigerated. Stir well before serving with the ribs.

Balsamic Bourbon Short Ribs

Braised short ribs with bourbon, balsamic, and creamy horseradish sauce. Deep, rich flavors and ultra-tender meat.

Prep Time
20 min
Cook Time
121 min
Total Time
141 min
By: Sophie

Category: Lunch & Dinner

Skill Level: Advanced

Cuisine: American

Yield: 4 Serves

Dietary Preferences: Gluten-Free

Ingredients

→ Short Ribs

01 2 tablespoons olive oil
02 8 beef short ribs
03 Kosher salt, as needed
04 1 onion, finely diced
05 6 garlic cloves, minced
06 120 millilitres bourbon
07 120 millilitres balsamic vinegar
08 2 tablespoons brown sugar
09 1 tablespoon Worcestershire sauce
10 4 bay leaves
11 360 millilitres beef broth

→ Horseradish Sauce

12 120 grams sour cream
13 2 tablespoons prepared horseradish
14 2 teaspoons Dijon mustard
15 2 teaspoons lemon juice
16 0.5 teaspoon kosher salt
17 0.125 teaspoon black pepper
18 60 millilitres heavy cream

Steps

Step 01

Set the oven to 163°C to prepare for slow braising.

Step 02

Heat olive oil in a large Dutch oven over medium heat. Pat short ribs dry and season with kosher salt. Place short ribs in a single layer and brown on all sides until well caramelised. Remove browned short ribs to a plate and set aside.

Step 03

Reduce heat to medium-low. Remove excess fat leaving approximately 2 tablespoons in the pan. Add diced onion and cook for 4–5 minutes until golden and softened. Stir in minced garlic and cook for 1 minute until fragrant.

Step 04

Carefully pour bourbon into the pan to deglaze, scraping up any browned bits. Bring to a simmer. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Stir to combine.

Step 05

Pour in the beef broth, then return the browned short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.

Step 06

Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 150 to 180 minutes, checking hourly. Skim excess fat and baste the ribs with the braising liquid each time you check.

Step 07

In a bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper. Whisk in heavy cream until smooth and slightly thinned. Refrigerate until needed.

Step 08

Once short ribs are extremely tender and falling off the bone, remove from oven. Skim remaining fat from the braising liquid. Spoon reduced sauce over the short ribs and serve with chilled horseradish cream alongside.

Notes

  1. Skimming fat during braising ensures a glossy, flavourful sauce without heaviness.

Required Tools

  • Large Dutch oven or heavy braiser
  • Oven
  • Mixing bowl
  • Whisk

Allergen Information

Check all ingredients for potential allergens and consult a healthcare professional if needed.
  • Contains milk and cream (dairy)
  • Prepared horseradish may contain sulfites

Nutrition Information (per serving)

These details are for informational purposes only and should not replace professional advice.
  • Calories: 780
  • Fats: 58 g
  • Carbohydrates: 16 g
  • Proteins: 37 g