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Simple Balsamic Bourbon Short Ribs with Horseradish Cream Recipe

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4.5 from 4 reviews

Tender, flavorful beef short ribs braised in a rich balsamic bourbon sauce, finished with a tangy horseradish cream for a perfect comfort meal.

Ingredients

For the short ribs and braising liquid:

  • 2 tbsp olive oil
  • 8 beef short ribs
  • kosher salt, as needed
  • 1 onion, minced
  • 6 garlic cloves, finely chopped
  • 1/2 cup bourbon whiskey
  • 1/2 cup balsamic vinegar
  • 2 tbsp packed brown sugar
  • 1 tbsp Worcestershire sauce
  • 4 bay leaves
  • 1 1/2 cups beef stock

For the horseradish cream:

  • 1/2 cup sour cream
  • 2 tbsp grated horseradish
  • 2 tsp Dijon mustard
  • 2 tsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/4 cup heavy whipping cream

Instructions

  1. Preheat and brown ribs: Preheat oven to 325°F (163°C). Heat olive oil in a wide braiser or Dutch oven over medium heat. Pat beef short ribs dry and season generously with kosher salt. Brown short ribs in batches, searing well on all sides for a deep, flavorful crust. Remove and set aside.
  2. Sauté aromatics: Reduce heat to medium-low and remove all but 2 tablespoons of fat from the pan. Add minced onion and cook for 4–5 minutes until soft and golden. Stir in garlic and cook 1 more minute. Pour in bourbon whiskey to deglaze, scraping browned bits and bringing to a simmer.
  3. Add braising ingredients: Stir in balsamic vinegar, brown sugar, Worcestershire sauce, bay leaves, and 1 teaspoon kosher salt. Pour in beef stock and return browned short ribs to the pot, submerging them in the liquid. Cover with lid and transfer to oven.
  4. Braise ribs: Bake ribs for 2½ to 3 hours until extremely tender. Check hourly, skimming excess fat from surface and basting ribs with braising liquid to keep moist and flavorful.
  5. Prepare horseradish cream: While ribs cook, whisk together sour cream, grated horseradish, Dijon mustard, lemon juice, kosher salt, and black pepper in a small bowl. Gradually whisk in heavy cream until smooth. Refrigerate until serving.
  6. Finish and serve: Remove ribs from oven and spoon off excess fat from braising liquid. Glaze ribs with some braising liquid and transfer to serving dish. Serve hot with chilled horseradish cream sauce on the side. Optionally garnish with freshly chopped parsley for color.

Notes

  • Patting the short ribs dry before browning helps achieve a better sear and deeper flavor.
  • Deglazing with bourbon lifts the fond from the pan, adding complexity to the sauce.
  • Low and slow braising ensures the meat becomes tender and nearly falling off the bone.
  • Skimming excess fat during cooking prevents the sauce from becoming greasy.
  • Chilling the horseradish cream allows flavors to meld and enhances its tangy bite.
  • This dish pairs well with creamy mashed potatoes or roasted vegetables for a complete meal.

Find it online: https://lovelycooks.com/simple-balsamic-bourbon-short-ribs-with-horseradish-cream-recipe/