Bourbon Braised Short Ribs are braised in bourbon, maple syrup, beef broth, and Worcestershire until they fall off the bone and taste deliciously tender.
Prep Time10 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs40 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, dinner, main course, main dish, ribs, weeknight dinner
Pat the short ribs dry and season them generously with salt. In a large cast iron pan or Dutch oven over medium-high heat, warm 1 tablespoon of oil. Sear the short ribs until browned on all sides, 2 minutes per side. Transfer to a plate.
Reduce the heat to medium. Leave all the drippings from searing the ribs in the Dutch oven. Add the remaining 1 tablespoon of olive oil, then add in the shallots, carrots, and remaining salt, and cook stirring occasionally, until slightly browned and softened, about 5 minutes.
Add the garlic and cook, stirring, for about 1 minute. Then add the tomato paste and Worcestershire sauce, and cook for 1 minute.
Add the bourbon and maple syrup and cook until reduced by half, 3-4 minutes. Nestle the short ribs, then pour in the beef stock and add fresh thyme. The ribs should be covered with liquid halfway.
Cover with a lid, transfer into the oven and cook until the ribs are very tender, 2 1/2 to 3 hours. Check the ribs after 2 hours.
Let the ribs rest for at least 10 minutes before serving.
To serve, add the meat on top of mashed potatoes, creamy polenta or cooked pasta and drizzle the sauce on top.