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Balsamic Bourbon Short Ribs: Deeply Rich, Tender, and Fall-Off-the-Bone Perfect
Few dishes can rival the luxurious comfort and irresistible aroma of slow-braised short ribs, especially when they’re infused with the bold, caramelized flavors of balsamic vinegar and bourbon. These Balsamic Bourbon Short Ribs are a masterpiece of rich flavors, melt-in-your-mouth tenderness, and a glossy, savory-sweet glaze that tastes like something from a high-end restaurant — but made right in your kitchen.
This recipe strikes the perfect balance of deep umami, gentle sweetness, aromatic depth, and hearty beef richness. The flavors are layered through a slow braise that transforms simple ingredients into a decadent, crowd-pleasing dinner. Whether you’re preparing a special weekend meal, hosting guests, or simply treating yourself to gourmet comfort food, this dish delivers every single time.
Why Balsamic + Bourbon Works So Perfectly
Balsamic vinegar and bourbon might seem like an unexpected combination, but together they create a magical culinary pairing:
✔ Bourbon adds warmth and caramel depth
Its natural vanilla and oak notes enhance beef beautifully.
✔ Balsamic brings brightness and complexity
Aged balsamic adds tang, sweetness, and a velvety finish that cuts through the richness of the ribs.
✔ Slow braising ties everything together
As the short ribs simmer for hours, the liquids reduce, meld, and intensify, forming a glossy sauce that clings to every bite.
The result? A dish that hits every note — salty, sweet, savory, tangy, bold, and deeply satisfying.
What Makes This Recipe the Best?
- Long, slow cooking = incredibly tender ribs
The beef becomes spoon-tender without falling apart prematurely. - A balanced, restaurant-quality sauce
Layers of balsamic, bourbon, garlic, rosemary, thyme, and brown sugar create a complex glaze. - Simple ingredients, big results
No fancy equipment or obscure components — just classic pantry items elevated through technique. - Versatility in cooking methods
Make it in the oven, stovetop, slow cooker, or even an Instant Pot. - Perfect for entertaining
This dish reheats exceptionally well and tastes even better the next day.
Ingredients
- 3–4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- ½ cup bourbon
- ½ cup balsamic vinegar
- 2 cups beef broth
- ¼ cup brown sugar
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Prepare the ribs.
Pat short ribs dry and season with salt and pepper. - Sear the meat.
Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, about 8–10 minutes total. Remove and set aside. - Sauté the aromatics.
Add onions to the pot and cook until softened. Stir in garlic and cook 1 minute. - Deglaze with bourbon.
Pour in bourbon, scraping up brown bits. Allow alcohol to cook off for 2 minutes. - Add remaining liquids.
Stir in balsamic vinegar, tomato paste, brown sugar, Worcestershire, smoked paprika, and beef broth. - Return ribs to pot.
Nestle the ribs into the liquid and tuck rosemary and thyme around them. - Braise low and slow.
Cover and cook at 325°F (165°C) for 2.5 to 3 hours, until fork-tender. - Reduce the sauce.
Remove ribs and simmer the braising liquid until thickened into a glossy glaze. - Serve.
Spoon sauce generously over the ribs and garnish with fresh herbs.
Balsamic Bourbon Short Ribs
Tender, fall-off-the-bone beef short ribs braised slowly in a rich balsamic bourbon sauce for deep, bold, unforgettable flavor.
Ingredients
Equipment
Method
- Season short ribs with salt and pepper.
- Heat olive oil in a Dutch oven and sear ribs until browned on all sides.
- Remove ribs and sauté onions until softened, then add garlic.
- Pour in bourbon and scrape up brown bits, cooking off alcohol.
- Stir in balsamic vinegar, tomato paste, brown sugar, Worcestershire, smoked paprika, and beef broth.
- Return ribs to pot and add rosemary and thyme.
- Cover and braise at 325°F (165°C) for 2.5–3 hours until tender.
- Remove ribs and simmer sauce until thickened into a glaze.
- Serve ribs with sauce spooned over top.
Notes
For even richer flavor, make the ribs a day ahead and reheat before serving.
Pro Tips for Exceptional Short Ribs
1. Don’t skip the sear
Building deep caramelization in the first stage creates a richer final sauce.
2. Use bone-in ribs
They pack more flavor and stay juicier during a long braise.
3. Reduce the sauce
A thick, concentrated glaze is what makes these ribs unforgettable.
4. Make ahead for even better flavor
The dish becomes more complex after resting overnight.
Variations
Spicy Balsamic Bourbon Ribs
Add ½–1 tsp crushed red pepper flakes.
Honey Bourbon Short Ribs
Replace the brown sugar with honey for a floral sweetness.
Maple Balsamic Short Ribs
Add 2 tbsp pure maple syrup to the sauce.
Garlic-Lover’s Version
Double the garlic and add roasted garlic to the sauce.
Serving Suggestions
- Creamy mashed potatoes
- Garlic butter noodles
- Parmesan polenta
- Roasted root vegetables
- Buttery rice
- Crusty bread for soaking up sauce
Storage & Reheating
- Store: Up to 3–4 days in the refrigerator
- Freeze: Up to 3 months
- Reheat: Low heat on stovetop with a splash of broth
Short ribs taste even better the next day — the flavors deepen beautifully.
Fun Culinary Background
Short ribs have roots in multiple cuisines: Korean, French, American Southern, and Italian. Their rise in modern home cooking comes from chefs highlighting braised meats as comfort-food luxuries. The pairing of balsamic and bourbon is uniquely American — blending Italian acidity with Kentucky’s iconic spirit for a sauce that feels timeless and gourmet.