Tender, flavorful beef short ribs slow-braised in a rich balsamic bourbon sauce, served with a tangy horseradish cream that perfectly complements the hearty meat. This comforting dish is ideal for a satisfying main course.
Total Time:3 hours 20 minutes
Yield:8 servings
Ingredients
Short Ribs and Braising Liquid
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
Horseradish Cream
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
Preheat and Brown 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. Brown the ribs well on all sides in batches if needed, taking several minutes per side to develop a deep flavorful sear. Remove and set aside once browned.
Sauté Aromatics and Deglaze: Reduce heat to medium-low and remove all but 2 tablespoons of fat from the pan. Add minced onion and sauté for 4 to 5 minutes until soft and golden. Stir in chopped garlic and cook for 1 minute more. Pour in bourbon whiskey to deglaze the pan, bring to a simmer, and scrape up browned bits for flavor.
Add Braising Ingredients and Bake: Stir in balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Add beef stock and return the browned ribs to the pan, nestling them into the liquid. Cover with a lid and bake in the oven for 3 hours until ribs are extremely tender. Check hourly, skimming excess fat and basting the ribs with braising liquid.
Prepare Horseradish Cream: While ribs cook, whisk together sour cream, grated horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper in a small bowl until smooth. Gradually whisk in heavy cream until desired consistency is reached. Refrigerate until serving.
Finish and Serve: Remove ribs from oven and skim excess fat from braising liquid. Spoon some reduced liquid over ribs to glaze, then transfer ribs to a serving dish. Serve hot with horseradish cream sauce on the side, optionally garnished with freshly chopped parsley.
Notes
For best flavor, take your time browning the short ribs; a deep sear enhances richness.
Skimming fat regularly during braising keeps the sauce from becoming greasy and improves texture.
The horseradish cream can be made ahead and refrigerated; chilling allows the flavors to meld.
If you prefer a thicker sauce, reduce the braising liquid on the stovetop after removing the ribs.
Fresh parsley garnish adds a pop of color and freshness to the finished dish.
