Balsamic Bourbon Short Ribs with Horseradish Cream Sauce Recipe
These Balsamic Bourbon Short Ribs are slow-braised to tender perfection in a rich, flavorful sauce made with bourbon, balsamic vinegar, and brown sugar. Served with a creamy horseradish sauce, this comforting dish balances sweet, tangy, and savory notes, perfect for an elegant dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main 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
Horseradish Sauce
- 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
- Preheat and Brown the Ribs: Preheat your oven to 325°F. Heat olive oil in a large braiser or Dutch oven over medium heat. Pat the short ribs dry and generously season all sides with kosher salt. Place them in a single layer in the braiser and brown on each side until all sides are nicely caramelized. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium-low and remove all but 2 tablespoons of fat from the braiser. Add the finely diced onion and sauté for 4-5 minutes until softened and golden. Add minced garlic and cook another minute until fragrant.
- Deglaze and Add Liquids: Pour bourbon into the pan carefully to deglaze, scraping up all browned bits from the bottom. Bring to a simmer. Stir in balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Pour in the beef broth and return the browned short ribs to the pan, submerging them in the liquid.
- Braise the Short Ribs: Cover the braiser with a lid and transfer to the preheated oven. Bake for 2½ to 3 hours until the meat is extremely tender and falling off the bone. Every hour, baste the ribs with the braising liquid and spoon off any excess fat.
- Prepare Horseradish Sauce: In a small bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper. Slowly whisk in heavy cream to achieve a smooth, slightly thinner consistency. Refrigerate until ready to serve.
- Finish and Serve: Once the short ribs are tender, remove them from the oven and skim off any remaining fat from the sauce. Spoon some of the rich braising liquid over the ribs. Serve the ribs hot with a generous dollop of the creamy horseradish sauce on the side. Enjoy!
Notes
- For deeper flavor, brown the short ribs well on all sides before braising.
- When basting and skimming fat, be careful not to remove too much sauce—retain the flavorful liquid.
- The horseradish sauce can be made a day ahead and refrigerated to let the flavors meld.
- Serve with mashed potatoes or creamy polenta to complement the rich sauce.
- Adjust seasoning at the end to taste, especially if using low-sodium beef broth.
Keywords: short ribs, balsamic vinegar, bourbon, braised short ribs, horseradish sauce, beef ribs, comfort food, slow-cooked meat
