Whiskey-Glazed Braised Short Ribs with Caramelized Onions

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef short ribs slowly braised in a rich whiskey glaze, complemented by sweet caramelized onions, perfect for a comforting dinner. This American-inspired beef recipe, ready in about 200 minutes, pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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.

Prep: 20 min Cook: 180 min Serves 6 American cuisine 610 cal/serving

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Ingredients

3 pounds beef short ribs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 medium, thinly sliced yellow onion
4, minced garlic cloves
1/2 cup bourbon whiskey
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar
3 sprigs fresh thyme
1 bay leaf

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Instructions

Step 1: Preheat your oven to 325°F. Season 3 pounds of beef short ribs generously with 1 teaspoon salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the ribs for 3-4 minutes per side until deeply browned and caramelized, then remove and set aside.
Step 2: In the same pot, add 2 medium thinly sliced yellow onions and sauté for 10 minutes over medium heat until they are soft and caramelized with golden edges. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Pour in 1/2 cup bourbon whiskey to deglaze the pan, scraping up all brown bits with a wooden spoon. Allow the whiskey to simmer for 2 minutes to reduce slightly.
Step 4: Stir in 2 tablespoons tomato paste and 1 tablespoon brown sugar, cooking for 2 minutes until the paste darkens and the sugar dissolves.
Step 5: Return the short ribs to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven to braise for 2.5 to 3 hours until the ribs are fork-tender and the sauce has thickened.