Balsamic Bourbon Short Ribs
When the winter wind starts to howl, there is nothing quite like the deep, soul-warming aroma of Balsamic Bourbon Short Ribs braising slowly in the oven. This dish is the epitome of comfort food, transforming humble beef ribs into a succulent, fall-off-the-bone masterpiece that feels both rugged and incredibly sophisticated.
Ingredients
- 3 lbs Bone-in beef short ribs English cut
- ½ cup Bourbon
- ½ cup Balsamic vinegar
- 1 ½ cups Beef broth
- ¼ cup Brown sugar
- 4 cloves Garlic smashed
- 1 large Yellow onion diced
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 2 sprigs Fresh rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs in batches until deeply browned on all sides (about 8–10 minutes total). Remove and set aside.
- Reduce heat to medium. Add the diced onion and sauté for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 more minute.
- Pour in the bourbon to deglaze the pan, scraping the bottom with a wooden spoon.
- Add the balsamic vinegar, beef broth, brown sugar, and rosemary sprigs. Stir to combine.
- Return the ribs (and any juices) to the pot. The liquid should come about halfway up the sides of the ribs.
- Cover with a tight-fitting lid and bake for 3 hours, or until the meat is very tender and pulling away from the bone.
- Remove the ribs to a plate and tent with foil. Place the pot on the stove over medium-high heat and boil the liquid for 8–10 minutes until it reduces into a thick glaze.
- Pour the glaze over the ribs and serve immediately.