Bourbon-Glazed Beef Short Ribs

These short ribs are perfect for a special dinner, holiday gathering, or when you want to impress without leaving home. The low-and-slow braising transforms tough short ribs into fork-tender perfection, while the final bourbon glaze adds that shiny, restaurant-style caramelized finish.

Ingredients (Serves 4–6)

For the Short Ribs:

• 4–5 pounds bone-in beef short ribs (English-cut or thick pieces work best for maximum flavor and tenderness; aim for 3–4 ribs per person)
• Kosher salt and freshly ground black pepper, to taste (be generous—this builds the foundation of flavor)
• 2–3 tablespoons vegetable oil or olive oil (high smoke point oil for searing)

For the Aromatic Braising Base:

• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced (optional, but adds extra depth)
• 4–5 garlic cloves, minced
• 2 tablespoons tomato paste (concentrates umami and adds richness)
• 1 cup high-quality beef broth (low-sodium preferred so you control the salt)
• ¾ cup good bourbon (choose one you enjoy drinking—something with caramel, vanilla, and oak notes works beautifully; avoid anything too cheap or overly smoky)
• ⅓ cup packed brown sugar (light or dark; dark adds more molasses depth)
• ¼ cup low-sodium soy sauce or tamari
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar or red wine vinegar (for bright acidity to balance sweetness)
• 1 teaspoon smoked paprika (for subtle smokiness)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1–2 bay leaves
• Optional: 1 teaspoon Dijon mustard for extra tang

For the Luxurious Bourbon Glaze Finish:

• 1–1½ cups reserved and strained braising liquid
• 2–3 tablespoons unsalted butter (cold, for silky emulsification)
• Optional: 1–2 teaspoons cornstarch mixed with 1 tablespoon water (if you want an even thicker glaze)

Serving Suggestions:

• Creamy mashed potatoes, polenta, or buttery cauliflower mash to soak up the sauce
• Roasted root vegetables, sautéed green beans, or a simple green salad with vinaigrette
• Crusty bread for mopping up extra glaze

Step-by-Step Instructions

Prep Time: 25–30 minutes
Cook Time: 3–3½ hours (mostly hands-off)
Total Time: About 3½–4 hours
Yield: 4–6 generous servings

1. Prep the Ribs: Pat the short ribs completely dry with paper towels—this ensures a great sear. Season all sides generously with kosher salt and black pepper. Let them sit at room temperature for 20–30 minutes if possible (this helps them cook more evenly).
2. Sear for Flavor (The Maillard Magic): Preheat your oven to 325°F (165°C). In a large Dutch oven or heavy oven-safe pot, heat the oil over medium-high heat until shimmering. Working in batches (don’t overcrowd the pot), sear the ribs on all sides until deeply browned and caramelized, about 3–4 minutes per side. This step builds incredible flavor—don’t skip it! Transfer the seared ribs to a plate and set aside.
3. Build the Braising Liquid: Reduce the heat to medium. Add the diced onion, carrots, and celery (if using) to the pot. Cook, stirring occasionally and scraping up the browned bits (fond) from the bottom, until the vegetables soften and start to caramelize, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
4. Deglaze and Flavor the Braise: Pour in the bourbon carefully (it may flame up briefly—stand back!). Scrape the pot bottom and let it simmer for 1–2 minutes to cook off the raw alcohol. Add the beef broth, brown sugar, soy sauce, Worcestershire sauce, vinegar, smoked paprika, thyme, and bay leaves. Stir well to combine and bring to a gentle simmer. Taste and adjust seasoning if needed (it should be boldly flavored since it will reduce).
5. Braise Low and Slow: Nestle the seared short ribs back into the pot, bone-side down if possible. The liquid should come about halfway up the ribs—if not, add a splash more broth. Bring to a simmer, then cover tightly with a lid (or foil + lid for extra seal). Transfer to the preheated oven and braise for 2½–3½ hours, until the meat is fork-tender, falling off the bone, and easily shreds. Check at the 2½-hour mark—times vary based on rib thickness.
6. Rest and Reduce the Sauce: Carefully remove the ribs to a platter and tent loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a bowl (discard solids or save for stock). Skim excess fat from the top if desired (a fat separator helps). Return about 1½ cups of the liquid to the pot and simmer over medium-high heat on the stovetop until reduced by half and syrupy (coats the back of a spoon), about 10–15 minutes.
7. Finish with the Glossy Glaze: Whisk in the cold butter, one piece at a time, until the sauce is velvety and glossy. If it’s not thick enough, stir in a slurry of cornstarch and water and simmer 1–2 minutes more. Taste and season with salt/pepper if needed.
8. Serve Steakhouse-Style: Brush or spoon the warm glaze generously over the ribs. For extra caramelization (a pro move!), place the glazed ribs on a foil-lined baking sheet and broil on high for 2–4 minutes, watching closely to avoid burning—the edges get beautifully crisp and sticky.

Let the ribs rest 10–15 minutes before serving—this redistributes juices for maximum tenderness. Spoon extra glaze over the top and enjoy!

Pro Tips for Steakhouse Perfection

• Make-Ahead Magic: These taste even better the next day. Braise fully, cool in the sauce, refrigerate overnight, then reheat gently and glaze fresh.
• Alcohol Note: Most of the bourbon cooks off, leaving flavor behind, but substitute with extra broth + 1–2 teaspoons bourbon extract if avoiding alcohol.
• Variations: Add a pinch of cayenne or chipotle for subtle heat, or include orange zest for brightness.
• Storage: Leftovers keep in the fridge for 3–4 days or freeze for up to 3 months. Reheat slowly with a bit of broth to keep moist.

This dish delivers that rich, comforting, restaurant-level decadence right in your kitchen—tender beef, glossy sauce, and all the wow factor. Enjoy, and happy cooking! If you try it, let me know how it turns out. 🥩