These Balsamic Bourbon Short Ribs are the ultimate winter comfort food, perfect for holiday dinners or cozy nights by the fire. The ribs are braised slowly in a rich mixture of balsamic vinegar, bourbon, and beef stock, resulting in tender, fall-off-the-bone meat with deep, complex flavors.

This recipe transforms a simple cut of beef into a decadent, restaurant-quality meal that’s surprisingly easy to prepare. The caramelized glaze, infused with herbs and sweet bourbon, makes every bite unforgettable. Serve with creamy mashed potatoes, roasted root vegetables, or buttered noodles for a true winter feast.

Ingredients

4–5 lbs beef short ribs
2 tbsp olive oil
1 large onion, chopped
3 carrots, sliced
3 cloves garlic, minced
1 cup balsamic vinegar
½ cup bourbon
2 cups beef stock
2 tbsp tomato paste
2 tsp fresh thyme leaves (or 1 tsp dried)
2 tsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp salt
½ tsp black pepper
1 tbsp cornstarch (optional, for thickening sauce)

Instructions

Sear the Ribs:
Heat olive oil in a large oven-safe pot over medium-high heat. Season ribs with salt and pepper. Sear each rib 3–4 minutes per side until browned. Remove ribs and set aside.
Sauté Aromatics:
In the same pot, add onions, carrots, and garlic. Sauté 5 minutes until softened and fragrant.
Deglaze and Build Sauce:
Add balsamic vinegar and bourbon to the pot, scraping up browned bits from the bottom. Stir in tomato paste, thyme, rosemary, salt, and pepper.
Braise the Ribs:
Return short ribs to the pot. Pour in beef stock until ribs are partially submerged. Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven. Braise 2.5–3 hours, until meat is tender and easily pulls from the bone.
Thicken Sauce (Optional):
Remove ribs and keep warm. Simmer sauce on stove, whisking in cornstarch mixed with a little water to thicken if desired.
Serve:
Plate short ribs, spoon over the rich balsamic bourbon sauce, and garnish with fresh herbs. Pair with mashed potatoes or roasted vegetables.

Tips for Perfect Short Ribs

Brown Well: Don’t skip searing; it locks in flavor and enhances sauce depth.
Low and Slow: Slow braising is key for tender, fall-off-the-bone ribs.
Make Ahead: Short ribs taste even better the next day—reheat gently in sauce.
Adjust Sweetness: Add a teaspoon of honey or brown sugar to balance tartness if desired.

Variations

Spicy Bourbon Ribs: Add ¼ tsp cayenne or a splash of hot sauce to the sauce.
Red Wine Twist: Substitute half the bourbon with dry red wine for a deeper, earthy flavor.
Vegetable Braise: Add parsnips, turnips, or potatoes to the pot for a one-pan meal.

Serving Suggestions

Serve with creamy mashed potatoes, buttered egg noodles, or roasted winter vegetables.
Ideal for holiday dinners, winter feasts, or cozy weekend meals.
Pair with a bold red wine like Cabernet Sauvignon or Zinfandel for full flavor.

Fun Facts & Cultural Context

Braising beef in balsamic and bourbon is a modern take on classic slow-cooked recipes. The combination of acidity, sweetness, and rich umami creates layers of flavor reminiscent of fine dining, but this recipe keeps it approachable. In medieval-inspired feasts and fantasy settings like “Mordor,” hearty meat dishes are essential for winter survival—and these ribs are fit for a king or hobbit alike.