The Weeknight Table

Bourbon Braised Short Ribs

dariuscooks bourbon braised short ribs
Ingredients
Produce
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
Meat
  • 4–5 pounds bone-in beef short ribs
Pantry / Seasonings
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon all-purpose flour (optional)
Liquids
  • 1 cup of bourbon
  • 2 cups beef stock
Oils & Fats
  • 2 tablespoons olive oil
  • 2 tablespoons butter
Instructions
Pat the short ribs dry and season well with salt and pepper. Lightly dust with flour if using. Heat a heavy pot or Dutch oven over medium-high heat and add the olive oil. Sear the short ribs on all sides until deeply browned, then remove and set aside.
In the same pot, reduce heat slightly and add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1–2 minutes until slightly darkened.
Pour in the bourbon, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half. Add the beef stock, thyme, rosemary, and bay leaves. Return the short ribs to the pot, making sure they are mostly submerged.
Cover and transfer to a 325°F oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and pulling away from the bone.
Remove the short ribs and set aside. Skim excess fat from the sauce, then simmer it on the stove until slightly reduced. Stir in the butter to finish.
Serve the short ribs with the sauce spooned over the top.
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