Rye-Infused Beef Short Ribs with Absinthe Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised short ribs with a savory-sweet glaze featuring rye whiskey and a hint of absinthe for aromatic depth. This american-inspired one pot ready in about 240 minutes pairs beef short ribs, rye whiskey, absinthe 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.

★ 4.6 (13 ratings) Prep: 25 min Cook: 215 min Serves 6 American cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season short ribs generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; sear ribs in batches for 4 minutes per side until deeply browned, then set aside.
  2. Step 2: Add onion, carrot, and celery to the pot; cook for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Step 3: Return ribs to pot, add beef broth, rye whiskey, and Peychaud's bitters. Bring to a gentle simmer, then cover and transfer to a preheated 325°F oven for 3 hours until fork-tender.
  4. Step 4: Remove ribs and strain cooking liquid into a bowl. Skim excess fat, then return liquid to the pot. Simmer uncovered over medium heat until reduced to 1 cup, about 20 minutes.
  5. Step 5: Whisk cornstarch and water to form a slurry, then stir into reduced liquid. Cook, stirring constantly, for 2 minutes until glossy and thickened. Stir in absinthe, then pour over the cooked ribs and serve.

Frequently asked questions

How long does Rye-Infused Beef Short Ribs with Absinthe Glaze take to make?

Total time is about 240 minutes (25 min prep + 215 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rye-Infused Beef Short Ribs with Absinthe Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Rye-Infused Beef Short Ribs with Absinthe Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rye-Infused Beef Short Ribs with Absinthe Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rye-Infused Beef Short Ribs with Absinthe Glaze?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes