Short Rib Bourbon Recipe

Prep and Brown Ribs

Pat the short ribs dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat and add the neutral oil. When oil is shimmering, working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer seared ribs to a plate and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the tomato paste and cook for 1–2 minutes to remove raw flavor. Pour in the bourbon to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the bourbon to bubble and reduce for 1–2 minutes (careful of flare-ups).

Add the beef stock and Worcestershire sauce, stirring to combine. Return the seared short ribs and any accumulated juices on the plate to the pot so they sit submerged at least halfway in the liquid. Add the brown sugar, soy sauce, apple cider vinegar, thyme sprigs, and bay leaves. If using demi-glace, whisk it into the liquid now.

Bring the pot to a gentle simmer on the stove. Cover with a tight-fitting lid and transfer the pot to a preheated oven at 325°F (160°C). Braise until the short ribs are fork-tender and falling from the bone, about 2½ to 3 hours, checking once halfway through to ensure liquid level is adequate; add a few tablespoons of stock if it looks low.

When done, carefully remove the pot from the oven. Transfer the short ribs to a warm plate and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor, and discard solids. Skim off excess fat from the surface of the liquid (or refrigerate briefly and remove solidified fat).

Taste the strained sauce and adjust seasoning with salt and pepper if needed. If you prefer a glossy, thicker sauce, make a slurry by whisking the cornstarch with cold water until smooth, then bring the sauce to a low simmer and whisk in the slurry until it thickens slightly, about 1 minute.

Return short ribs to the sauce to warm through for a minute or two, spooning sauce over the meat. Sprinkle chopped fresh parsley over the finished short ribs and serve immediately with mashed potatoes, creamy polenta, or buttered noodles.