Balsamic Bourbon Short Ribs (Print-Friendly Format)

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

# Ingredients You’ll Need:

→ 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

# How to Make It:

01 - Set the oven to 163°C to prepare for slow braising.
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.
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.
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.
05 - Pour in the beef broth, then return the browned short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
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.
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.
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.

# Extra Tips:

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

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