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Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe

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4.6 from 124 reviews

This recipe for Simple Balsamic Bourbon Short Ribs features tender, slow-braised beef short ribs infused with a rich, flavorful sauce made from bourbon, balsamic vinegar, and beef stock. The dish is complemented by a creamy, tangy horseradish cream sauce that adds a bright, zesty finish. Perfect for a comforting dinner, these ribs are cooked low and slow in the oven to melt-in-your-mouth perfection with a beautiful sear and deep flavor.

Ingredients

Scale

Short Ribs and Braising

  • 2 tbsp olive oil
  • 8 beef short ribs
  • Kosher salt, as needed (approx. 1 tbsp total)
  • 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

Horseradish Cream Sauce

  • 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

  1. Brown the Short Ribs: Preheat your oven to 325°F (163°C). Heat olive oil in a wide braiser or Dutch oven over medium heat. Pat the beef short ribs dry and season generously with kosher salt. In batches, place ribs in the braiser and brown well on all sides to develop a deep sear, which takes several minutes per side. Remove ribs and set aside.
  2. Sauté Aromatics and Deglaze: Reduce heat to medium-low. Remove all but 2 tablespoons of fat from the pan. Add the minced onion and sauté for 4–5 minutes until soft and golden. Stir in garlic and cook for 1 more minute. Carefully pour in bourbon whiskey to deglaze, scraping up browned bits and simmering for flavor.
  3. Build the Braising Liquid and Start Braising: Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 tsp kosher salt to the pan, stirring to combine. Pour in beef stock. Return browned short ribs to the pan, nestling them in the liquid. Cover with a lid and bake in preheated oven for 2½ to 3 hours until ribs are extremely tender and almost falling off the bone. Check every hour, skimming excess fat and basting ribs.
  4. Prepare the Horseradish Cream Sauce: While ribs cook, whisk together sour cream, grated horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth. Gradually whisk in heavy cream to desired consistency. Refrigerate sauce to meld flavors and enhance tanginess until ready to serve.
  5. Finish and Serve the Short Ribs: Remove braiser from the oven. Skim off excess fat from the surface of braising liquid. Spoon some reduced braising liquid over ribs to glaze them, then transfer ribs to a serving dish. Serve hot with horseradish cream sauce on the side. Optionally, garnish with freshly chopped parsley for color.

Notes

  • Be patient when browning the ribs; a good sear builds flavor.
  • Skim excess fat from the braising liquid frequently for a cleaner sauce.
  • Chill the horseradish cream sauce to enhance its flavor before serving.
  • Leftover ribs and sauce keep well refrigerated for up to 3 days.
  • Use a wide braiser or Dutch oven for even cooking and easy browning.

Keywords: balsamic bourbon short ribs, braised short ribs, beef short ribs recipe, horseradish cream sauce, comfort food, slow cooked beef

Find it online: https://lieblingsmahlzeit.com/simple-balsamic-bourbon-short-ribs-with-horseradish-cream-recipe/