If you’re craving comfort food with a twist, you’re going to love this Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe. It’s the perfect cozy dish for weekends or dinner parties when you want to impress without stressing. Slow-braised to tender perfection with a rich, tangy sauce and a cool, zesty horseradish cream on the side, these ribs are pure magic. Let me walk you through how to get that beautiful balance of deep flavor and melt-in-your-mouth texture right at home.

The image shows three large, dark brown braised short ribs with visible chunky textures on a white plate, sitting in a pool of rich, glossy dark sauce. Each short rib pieces have bones that are light tan at the ends, sticking out from the meat. There are bits of cooked garlic and red chili flakes sprinkled on top, adding texture and a slight pop of color. The plate rests on a wooden surface with the scene focused closely on the ribs, highlighting their juicy and tender look. photo taken with an iphone --ar 4:5 --v 7 — Simple Balsamic Bourbon Short Ribs with Horseradish Cream, bourbon short ribs recipe, slow braised short ribs, easy steak rib dish, flavorful beef short ribs

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Why You’ll Love This Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe

There’s something wonderfully satisfying about short ribs braised low and slow until they practically fall off the bone. This recipe uses bourbon and balsamic vinegar to add layers of sweetness and tang — a flavor combo that might surprise you but works beautifully. Plus, the horseradish cream adds a cool, spicy contrast that lifts the richness of the meat.

Texture you want: Tender, fall-off-the-bone ribs with a luscious sauce coating.
Flavor that pops: The sweet and tangy balsamic-bourbon blend balanced by spicy horseradish cream.
Everyday ingredients: You’ll find most staples in your pantry with a splash of bourbon to elevate it.
Works for any night: Perfect for busy weekends or to impress without fuss on special occasions.

Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe - Recipe Image — Simple Balsamic Bourbon Short Ribs with Horseradish Cream, bourbon short ribs recipe, slow braised short ribs, easy steak rib dish, flavorful beef short ribs

Ingredient Spotlight

To nail your Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe, focus on getting quality short ribs and balancing the key flavors. Don’t worry if you need to swap ingredients—a little flexibility helps without losing authenticity.

Beef short ribs: Choose meaty, well-marbled ribs for the best flavor and tenderness after braising.
Bourbon whiskey: Adds warmth and sweetness; pick your favorite bottle—it doesn’t need to be top shelf.
Horseradish: Fresh grated horseradish really makes the cream sauce zing. Avoid pre-mixed to taste the real kick.

Seasonality & Sourcing

Short ribs are available year-round but tend to be more affordable in cooler months. Look for well-marbled cuts at your local butcher or trusted supermarket. Buying in bulk and freezing extra ribs is a great budget-friendly option. For the balsamic vinegar, try to find a quality aged version for richer depth; you don’t need to splurge, but avoid the super cheap stuff that tastes too harsh. Fresh horseradish is generally available in larger grocery stores—choose firm roots with no soft spots. If fresh isn’t an option, a good prepared horseradish paste can stand in, but adjust quantity carefully.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by preheating your oven to 325°F (163°C) so it’s ready for slow braising. While that’s warming up, dry your short ribs thoroughly with paper towels—this helps you get a deep, toasty sear rather than steaming the meat. Sprinkle with kosher salt generously on all sides. Heat your olive oil in a wide braiser or Dutch oven over medium heat. When hot, add the ribs in a single layer without crowding—work in batches if needed. Sear each side for several minutes until a beautiful, deep brown crust forms. Resist the urge to rush this step; it’s key to developing those rich flavors we want.

Step 2 — Cook & Build Flavor

Once seared, remove the ribs and reduce heat to medium-low. Leave just 2 tablespoons of fat in the pan to avoid a greasy sauce. Add minced onion and cook slowly until soft and golden—about 4–5 minutes. Stir in garlic and cook for one more minute so it doesn’t burn and turn bitter. Pour in the bourbon carefully to deglaze, scraping up all those browned bits stuck on the pan—that’s flavor magic. Next, add balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and a teaspoon of kosher salt. Pour in the beef stock, and nestle the ribs back into this fragrant liquid. Cover and transfer to the oven for 2½ to 3 hours. Check occasionally, spoon off any excess fat from the surface, and baste the ribs to keep them decadent and succulent.

Step 3 — Finish & Rest

Once your ribs are tender and nearly falling off the bone, take the pot out of the oven. Carefully spoon off any extra fat floating on top—that keeps the final dish from feeling greasy. I like to drizzle a little of the reduced braising liquid over the ribs to glaze them before transferring to a serving dish. This step helps keep the ribs glossy and flavorful. Now, let your Simple Balsamic Bourbon Short Ribs rest briefly while you prepare the horseradish cream.

Troubleshooting Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe

If your ribs feel a little dry, don’t panic—simmer leftover sauce and spoon it over just before serving. Blandness usually means the sear or deglazing wasn’t strong enough, so adding a pinch of salt or a splash of vinegar can help brighten the sauce. Too much liquid in the braiser can make the ribs soggy; if so, finish them uncovered on the stovetop to reduce the sauce and concentrate flavor. And if the horseradish cream isn’t zesty enough, a small extra pinch of fresh horseradish or a dash of lemon juice usually brings it right back to life.

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Pro Tips

I’ve learned that the searing step and slow braise are where your patience pays off. Also, preparing the horseradish cream ahead means the flavors deepen and it cools just right, balancing the hot ribs.

Heat control: Don’t rush searing; a medium-high pan with dry ribs ensures a flavorful crust instead of steaming.
Timing window: Braise low and slow for 2½ to 3 hours, but stay flexible—test tenderness with a fork near the end.
Make-ahead move: Prepare the horseradish cream a day ahead and chill—it tastes even better after a few hours.
Avoid this pitfall: Don’t skip deglazing; those browned bits have all the savory magic for your sauce.

Variations & Substitutions

You can easily customize this Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe to fit what you have on hand or dietary preferences. Swap bourbon for a smoky whiskey or even apple cider for a gentler sweetness. If horseradish isn’t a fan favorite at your table, try substituting with wasabi or prepared spicy mustard in the cream sauce. For a dairy-free version, swap sour cream and heavy cream with coconut yogurt and full-fat coconut milk—just adjust seasoning since tropical flavors shift the profile slightly.

Great Debates

One common question is whether to use butter or olive oil for the sear. I prefer olive oil here because of its higher smoke point, which helps get that intense crust without burning. Others love butter’s richness, but it can brown too quickly. Another debate is about the horseradish cream thickness—some like it runnier for drizzling, others prefer it thicker as a dip. I say: go with what your palate enjoys most and adjust the cream balance before serving.

Make-Ahead, Storage & Freezing

This dish actually tastes great the next day, making it perfect for meal prep or entertaining. Store the ribs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of beef stock or water to keep the meat moist. The horseradish cream should be kept separate and will keep for up to 5 days in the fridge; stir well before serving. For longer storage, freeze the ribs and braising liquid in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating slowly.

Yield & Conversions

This recipe serves 4 hungry people with 8 short ribs—usually 2 ribs per person. To double, simply double all ingredients and use a larger braiser or two pans. For a smaller batch, halve the ingredients and use a smaller oven-safe pot. Metric conversions: 2 tablespoon olive oil ≈ 30 ml, ½ cup bourbon ≈ 120 ml, and 1 ½ cups beef stock ≈ 360 ml. Keep those proportions consistent for the best results.

Serving Ideas & Pairings

I love serving these Simple Balsamic Bourbon Short Ribs topped with a dollop of the horseradish cream alongside creamy mashed potatoes or buttery polenta to soak up the sauce. Steamed or roasted seasonal vegetables like green beans, carrots, or Brussels sprouts add a fresh crunch. A simple side salad with a bright vinaigrette can help cut through the richness. If you’re feeling indulgent, crusty bread is perfect for mopping up all those luscious juices!

FAQs

Can I make Simple Balsamic Bourbon Short Ribs without an oven?

Yes! You can braise the short ribs on the stovetop over very low heat, covered, for about 3 to 4 hours until tender. Just watch the liquid level and stir occasionally.

How spicy is the horseradish cream?

The horseradish cream has a gentle kick that's bright and tangy rather than fiery. You can adjust the amount of horseradish to tone it up or down to your liking.

Can I use a slow cooker for this recipe?

Absolutely! After searing, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Just skip the oven step and keep an eye on seasoning.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop or in a low oven with a splash of beef stock or water to keep the ribs moist and tender. Avoid high heat to prevent drying out.

Notes, Tools & Special Equipment

For this Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe, a heavy-duty Dutch oven or braiser 4 to 6 quarts in size works best to hold the ribs and liquid comfortably. Use a reliable instant-read meat thermometer if you want to double-check tenderness—you’re looking for meat that’s tender enough to pull apart easily rather than a specific temperature. A microplane grater is perfect for fresh horseradish, giving you a fine texture that blends beautifully into the cream. Lastly, a whisk is key for the smooth horseradish cream sauce, ensuring everything emulsifies nicely.

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