Introduction

These Simple Balsamic Bourbon Short Ribs combine rich, tender beef with a flavorful braising liquid infused with bourbon and balsamic vinegar. Topped with a tangy horseradish cream sauce, this dish is perfect for a comforting meal that feels impressive yet is straightforward to prepare.

The image shows a white enamel pot with a red handle filled with seven large pieces of braised beef short ribs. Each piece has a rich, dark brown crust on the outside with a moist, tender texture visible near the bone. The ribs are thick, with the meat sitting atop broad, light brown bones, and are coated in a glossy, dark sauce that pools slightly at the bottom. Small bits of garlic and spices are visible scattered over the meat, and the inside of the pot has browned marks from slow cooking. The pot sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
8 beef short ribs
Kosher salt, as needed
1 onion, minced
6 garlic cloves, finely chopped
1/2 cup bourbon whiskey
1/2 cup balsamic vinegar
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
4 bay leaves
1 1/2 cups beef stock
1/2 cup sour cream
2 tbsp grated horseradish
2 tsp Dijon mustard
2 tsp fresh lemon juice
1/2 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup heavy whipping cream

Instructions

Step 1: 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 and sprinkle them generously with kosher salt. Brown the ribs in batches, cooking several minutes on each side until deeply seared. Remove and set aside.
Step 2: Reduce heat to medium-low, leaving 2 tablespoons of fat in the pan and discarding the rest. Add the minced onion and sauté for 4–5 minutes until soft and golden. Stir in garlic and cook for 1 more minute. Pour in bourbon whiskey to deglaze the pan, scraping up browned bits while bringing to a simmer.
Step 3: Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt to the pan. Stir to combine, then pour in beef stock. Return the browned short ribs to the pan, nestling them into the liquid. Cover and transfer to the oven. Bake for 2½ to 3 hours until ribs are tender and nearly falling off the bone, checking every hour to skim fat and baste.
Step 4: While ribs cook, prepare the horseradish cream sauce. In a bowl, whisk sour cream, grated horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth. Gradually whisk in heavy cream to desired consistency. Chill until ready to serve.
Step 5: Remove ribs from oven and skim excess fat from braising liquid. Spoon some liquid over the ribs to glaze, then transfer to a serving dish. Serve hot with horseradish cream sauce on the side. Optionally, garnish with freshly chopped parsley.

Tips & Variations

For deeper flavor, sear the short ribs thoroughly—take your time to get a rich brown crust.
If you prefer less heat, reduce the amount of horseradish in the cream sauce or serve it on the side.
Substitute beef stock with low-sodium chicken stock if desired, but beef stock delivers a richer taste.
Make the horseradish cream sauce a day ahead to let the flavors meld.

Storage

Store leftover short ribs and horseradish sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat ribs gently in a covered pan with a splash of beef stock to keep them moist. The sauce can be served cold or at room temperature after stirring.

How to Serve

The image shows large chunks of dark, richly cooked beef ribs in a thick, glossy brown sauce inside a red enameled cast iron pot with a light cream interior. The ribs are heavily coated with a textured, sticky glaze that catches the light, highlighting bits of caramelized onions and spices clinging to the meat. A wooden spoon lifts a couple of the thick, meaty ribs above the pot, showing their dense, tender texture and the deep color of the sauce. The pot sits on a white marbled surface, with some subtle background elements blurred out, and the whole scene has a warm, homey feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Short ribs are ideal because of their marbling and bone for rich flavor, but you can use beef chuck roast cut into large chunks as a substitute. Adjust cooking time accordingly until tender.

Is it necessary to use bourbon whiskey?

Bourbon adds a smoky sweetness that complements the balsamic vinegar, but you can substitute with another whiskey or skip it entirely, adding extra beef stock or a splash of apple cider vinegar for acidity.