Ingredients

2 tbsp olive oil

8 beef short ribs

Kosher salt (as needed)

1 onion (finely diced)

6 garlic cloves (minced)

½ cup bourbon

½ cup balsamic vinegar

2 tbsp brown sugar

1 tbsp Worcestershire sauce

4 bay leaves

1 ½ cups beef broth

½ cup sour cream

2 tbsp horseradish

2 tsp Dijon mustard

2 tsp lemon juice

½ tsp kosher salt

⅛ tsp black pepper

¼ cup heavy cream

Instructions

Step 1: Preheat the oven to 325°F. Heat the olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with kosher salt. Place the ribs in a single layer in the braiser.

Step 2: Brown the short ribs on the bottom before flipping to another side. Continue until all sides are nicely browned. Remove the ribs to a plate and set aside.

Step 3: Reduce heat to medium low and spoon off all but 2 tablespoons of fat from the braiser. Add the finely diced onion and sauté for 4 to 5 minutes until softened and golden brown. Add the minced garlic and cook for another minute.

Step 4: Carefully pour the bourbon into the braiser to deglaze, bringing it to a simmer while scraping the bottom to loosen browned bits. Add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Pour in the beef broth and return the short ribs to the pan.

Step 5: Cover with a lid and bake for 2 ½ to 3 hours, until the meat is extremely tender and falling off the bone. Check every hour, spooning off excess fat and basting the ribs with the braising liquid.

Step 6: For the horseradish sauce, whisk together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Add heavy cream to thin the sauce. Refrigerate until ready to serve.

Step 7: Once the ribs are tender, spoon off excess fat from the braising liquid, which will have reduced and thickened. Serve the short ribs with the reduced sauce and a dollop of horseradish cream sauce. Enjoy!

Tips & Variations

For extra depth, sear the short ribs in batches to avoid overcrowding the pan and ensure even browning.

You can substitute the bourbon with a dark rum or whiskey for a different flavor profile.

If you prefer a spicier kick, add a pinch of cayenne pepper to the horseradish sauce.

Serve the ribs over creamy mashed potatoes or polenta to soak up all the delicious sauce.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth if the sauce has thickened too much. The horseradish cream sauce is best served fresh but can be stored separately for up to 2 days.

FAQs

Can I prepare this recipe without alcohol?

Yes, you can omit the bourbon and replace it with an equal amount of beef broth or apple cider vinegar for acidity, though the flavor will be slightly different.

What cut of beef works best for this dish?

Beef short ribs are ideal due to their marbled fat and connective tissue, which break down during slow cooking to create tender, flavorful meat.