Bourbon-Infused Authentic Beef Short Ribs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Slow-simmered short ribs with a rich, layered sauce that mirrors the complexity of authentic vintage Martin guitars. This American-inspired slow-cooker recipe, ready in about 210 minutes, pairs beef short ribs, all-purpose flour, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 all-purpose flour
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 large, finely diced onion
• 2 medium, finely diced carrot
• 2 stalks, finely diced celery
• 4 cloves, minced garlic
• 2 tbsp butter
• 1/2 cup bourbon
• 2 cups beef broth
• 2 tbsp tomato paste

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Instructions

1. Step 1: Pat short ribs dry, then season generously with 1 tbsp kosher salt and 1 tsp black pepper, and toss with 2 tbsp all-purpose flour until evenly coated.
2. Step 2: Melt 2 tbsp butter in a large Dutch oven over medium-high heat, then sear ribs in batches for 3-4 minutes per side until deeply browned; remove and set aside.
3. Step 3: Add diced onion, carrot, and celery to the pot, cooking for 5 minutes until softened, then stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Deglaze the pot with 1/2 cup bourbon, scraping up browned bits, then add 2 cups beef broth and return ribs to the pot.
5. Step 5: Bring to a gentle simmer, cover, and cook on low heat for 3 hours until meat is fork-tender and falls off the bone.
6. Step 6: Remove ribs, strain the sauce, and reduce over medium heat for 15 minutes until thickened enough to coat a spoon, then pour over ribs before serving.