Bourbon-Glazed Short Ribs

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Fall-off-the-bone beef short ribs slow-braised in a rich bourbon and brown sugar glaze with apple for Kentucky elegance. This American-inspired beef recipe, ready in about 185 minutes, pairs beef short ribs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, bone-in, cut into 2-inch pieces beef short ribs
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp, leaves chopped fresh thyme

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Instructions

1. Step 1: Season short ribs generously with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 5 minutes per side until browned, then set aside.
2. Step 2: Add remaining 1 tbsp olive oil to Dutch oven. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in bourbon, brown sugar, apple cider vinegar, and tomato paste, scraping browned bits from pot. Cook for 2 minutes until alcohol evaporates.
4. Step 4: Return ribs to pot, add beef broth, and bring to a simmer. Cover, transfer to a 325°F oven, and braise for 2.5 hours until meat is fork-tender.
5. Step 5: Remove ribs and set aside. Strain cooking liquid into a saucepan, skim excess fat, and return to heat. Stir in cornstarch mixed with 1 tbsp water, cooking until thickened (2 minutes). Stir in fresh thyme.
6. Step 6: Return ribs to sauce, coating well, and simmer for 5 minutes. Serve with mashed potatoes.