Name: Balsamic Bourbon Short Ribs with Horseradish Cream
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: American
Ingredients: 8 beef short ribs; 2 tbsp olive oil; 1 onion, finely chopped; 6 garlic cloves, minced; 4 bay leaves; 1/2 cup bourbon; 1/2 cup balsamic vinegar; 1 1/2 cups beef broth; 2 tbsp brown sugar; 2 tsp Dijon mustard; 1 tbsp Worcestershire sauce; 1/2 tsp kosher salt; 1/8 tsp black pepper; 1/2 cup sour cream (for horseradish cream); 2 tbsp prepared horseradish (for horseradish cream); 1/4 cup heavy cream (for horseradish cream); 2 tsp lemon juice (for horseradish cream); 1/2 tsp kosher salt (for horseradish cream)

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Fall-apart tender and packed with deep, savory flavor, these balsamic bourbon short ribs redefine comfort food. Braised slowly in a rich reduction of bourbon, balsamic vinegar, and aromatics, the beef is melt-in-your-mouth delicious. Topped with a cool, sharp horseradish cream, this dish offers a luxurious balance of richness and brightness—perfect for cozy dinners or elegant winter gatherings.

Why You’ll Love This Recipe

This recipe combines the bold, complex flavors of a rich braise with the creamy bite of horseradish to deliver a gourmet twist on a classic comfort dish. The bourbon and balsamic blend adds depth and slight sweetness to the sauce, while slow cooking renders the beef tender and succulent. The horseradish cream cuts through the richness, providing a vibrant contrast that elevates every bite. It’s perfect for dinner parties, holidays, or a refined weekend meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Short Ribs:

beef short ribs
olive oil
onion, finely chopped
garlic cloves, minced
bay leaves
bourbon
balsamic vinegar
beef broth
brown sugar
Dijon mustard
Worcestershire sauce
kosher salt
black pepper

For the Horseradish Cream:

sour cream
prepared horseradish
heavy cream
lemon juice
kosher salt

directions

Preheat Oven: Set your oven to 325°F (165°C).
Sear the Short Ribs: Pat the short ribs dry and season them with salt. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until golden and fragrant, about 4–5 minutes.
Deglaze and Build Sauce: Pour in the bourbon and scrape up the browned bits from the bottom of the pot. Stir in balsamic vinegar, beef broth, brown sugar, mustard, Worcestershire sauce, bay leaves, salt, and pepper. Bring the mixture to a gentle simmer.
Braise the Ribs: Return the short ribs to the pot, nestling them into the liquid. Cover and transfer to the preheated oven. Braise for 2½ to 3 hours, or until the ribs are fork-tender.
Make the Horseradish Cream: While the ribs cook, whisk together the sour cream, horseradish, heavy cream, lemon juice, and salt. Chill in the refrigerator until ready to serve.
Finish the Sauce: Once the ribs are cooked, remove them from the pot. Optionally, return the pot to the stovetop and simmer the sauce until slightly reduced and thickened.
Serve: Plate the ribs with a spoonful of reduced sauce and a generous dollop of horseradish cream.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 4 servings
Calories per Serving: Approximately 560 kcal

Variations

Spicy Kick: Add a dash of cayenne or a pinch of red pepper flakes to the sauce for subtle heat.
Red Wine Option: Replace half of the bourbon with dry red wine for a more traditional braise.
Herbaceous Twist: Add fresh thyme or rosemary to the braising liquid for an extra aromatic layer.
Bone-In vs Boneless: Both can be used; bone-in offers deeper flavor and more tender results.
Mashed Cauliflower Base: Serve over mashed cauliflower for a low-carb alternative to potatoes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The ribs taste even better the next day as the flavors continue to develop. Reheat gently on the stovetop or in the oven at 300°F (150°C) covered with foil. The horseradish cream should be stored separately and stirred before use. The dish also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I make this dish ahead of time?

Yes, short ribs are ideal for making ahead. They reheat beautifully and the flavors deepen after a day in the refrigerator.

What type of bourbon should I use?

Use a quality mid-range bourbon that you enjoy drinking. Avoid flavored or overly sweet varieties for best results.

Can I substitute the horseradish cream with something else?

Crème fraîche or a garlic yogurt sauce can be used, though the horseradish adds a unique bite that complements the rich meat.

Do I need a Dutch oven for this recipe?

A Dutch oven is ideal due to its even heat distribution, but any oven-safe, heavy-lidded pot will work.

Can I make this in a slow cooker?

Yes. Sear the ribs first, then transfer all ingredients to a slow cooker and cook on low for 8 hours.

What sides pair well with this dish?

Creamy mashed potatoes, buttered noodles, polenta, or roasted root vegetables are all excellent companions.

How do I know when the ribs are done?

The meat should be extremely tender and easily come away from the bone with a fork.

Is it possible to overcook short ribs?

While unlikely when braising at low temperature, overcooking for much longer than 3½ hours can result in overly soft, stringy meat.

Can I thicken the sauce?

Yes. After removing the ribs, simmer the sauce uncovered on the stovetop until it reduces and thickens to your liking.

What’s the best way to serve these ribs?

Serve them over a starchy base with sauce spooned over and a cold dollop of horseradish cream to contrast the warmth and richness.

Conclusion

Balsamic Bourbon Short Ribs with Horseradish Cream offer a sophisticated spin on classic braised beef. With complex layers of flavor, tender texture, and a sharp, creamy finish, this dish transforms a humble cut into a luxurious meal. Ideal for entertaining or a weekend indulgence, it promises comfort, elegance, and an unforgettable dining experience.

Balsamic Bourbon Short Ribs with Horseradish Cream

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Author: Mia
Total Time: 3 hours 25 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Fall-apart tender beef short ribs braised low and slow in a rich blend of bourbon, balsamic vinegar, and aromatic herbs, topped with a sharp horseradish cream—comfort food with a gourmet twist.

Instructions

Preheat oven to 325°F (165°C).
Pat short ribs dry and season with salt.
Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides. Remove and set aside.
In the same pot, sauté the onion and garlic until golden.
Add bourbon and scrape up the browned bits from the bottom of the pot.
Stir in balsamic vinegar, beef broth, brown sugar, Dijon mustard, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a simmer.
Return the ribs to the pot, cover, and transfer to the oven.
Braise for 2 1/2 to 3 hours or until the meat is fork-tender.
Meanwhile, prepare the horseradish cream by whisking together sour cream, prepared horseradish, heavy cream, lemon juice, and salt. Chill until ready to serve.
Remove ribs from the pot. If desired, simmer the braising liquid on the stovetop to reduce and thicken the sauce.
Serve the ribs hot with a dollop of horseradish cream on top.