Oh, you are in for such a treat with this Dutch Oven Honey Bourbon Short Ribs Recipe! Imagine tender, fall-off-the-bone ribs simmered slowly in a rich, sweet, and slightly smoky sauce that beautifully balances the warmth of bourbon with the natural sweetness of honey. This dish is a heartwarming celebration of flavors that will fill your kitchen with intoxicating aromas and turn any meal into a memorable occasion. If you love dishes that feel like a comforting hug on a plate, this recipe is about to become one of your absolute favorites.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients – each one plays a vital role in building layers of depth, enhancing texture, and enriching the dish’s color. From the savory beef ribs to the fragrant herbs and the luscious honey bourbon sauce, every element is essential.
- 8 bone-in beef short ribs: The star of the dish, providing rich, meaty flavor and tenderness after slow cooking.
- Kosher salt and freshly ground black pepper (to taste): Basic seasonings that enhance the natural beef flavor and balance the sweetness.
- ¼ cup all-purpose flour: Helps create a beautiful crust when coating the ribs before browning.
- 6 strips bacon (cut into ⅛-inch pieces): Adds smoky depth and savory richness to the sauce base.
- 1 sweet yellow onion (peeled and diced): Adds sweetness and an aromatic base to the stew.
- 3 cloves garlic (peeled and minced): Infuses the dish with a warm, fragrant punch.
- 3 carrots (trimmed and diced): Adds natural sweetness, texture, and vibrant color.
- 1 cup Honey Bourbon: Brings a mellow sweetness and subtle kick of warmth to the sauce.
- ¼ cup honey: Amplifies the natural sweetness while balancing the savory and smoky notes.
- 2-3 cups low-sodium chicken broth: Creates the luscious, flavorful cooking liquid that tenderizes the ribs.
- 1 tablespoon Worcestershire sauce: Adds a savory, umami depth that enhances the overall complexity.
- 1 teaspoon Herbs de Provence: Brings floral herbal notes that brighten the rich sauce.
- 1 teaspoon kosher salt: Seasoning to taste for the sauce, balancing flavors perfectly.
- 1 teaspoon freshly ground black pepper: Adds just the right amount of warmth and bite.
- ½ cup honey: For finishing the sauce with that signature glossy sweetness.
- ½ cup Honey Bourbon: Pours in more flavor depth and richness near the end of cooking.
- 2 tablespoons dark brown sugar: Adds molasses-like richness and depth to the glaze.
- 2 tablespoons soy sauce: Contributes umami and slight saltiness, balancing sweetness.
- 1 teaspoon Dijon mustard: Adds a gentle tang to cut through the rich sauce.
- 1 teaspoon Worcestershire sauce: A second layer of umami for the finishing glaze.
- 1 teaspoon freshly ground black pepper: For final seasoning balance.
- ¼ teaspoon kosher salt: To finish seasoning the sauce perfectly.
- ⅛ teaspoon red pepper flakes: A subtle hint of heat to lift the flavor.
How to Make Dutch Oven Honey Bourbon Short Ribs Recipe
Step 1: Prep and Brown the Ribs
First things first, you want to generously season the short ribs with kosher salt and freshly ground black pepper, then lightly dust them with all-purpose flour. This helps get an irresistible crust during browning. Next, heat your Dutch oven and cook the bacon pieces until crisp, stirring occasionally. Remove the bacon but leave the rendered fat for browning the ribs. Sear the ribs in batches until they develop a deep, golden crust on all sides. Trust me, this step is where the magic starts—those browned bits add an intense flavor dimension to your final dish.
Step 2: Build the Flavor Base
Remove the browned ribs and set them aside. In the same Dutch oven, add the diced onion, minced garlic, and carrots. Cook gently, stirring often, until the onion softens and caramelizes slightly. This slow sweat brings out the vegetables’ natural sweetness, setting a perfect foundation for the sauce.
Step 3: Deglaze and Add Liquids
Pour in the honey bourbon, scraping up all the browned bits stuck to the pot’s bottom—that’s pure flavor gold. Let the mixture simmer briefly so the alcohol cooks off, leaving only that warm bourbon essence behind. Add the honey, chicken broth until it just covers the ribs, Worcestershire sauce, Herbs de Provence, salt, and pepper. Return the ribs and bacon to the pot, nestling them carefully into the liquid.
Step 4: Slow Cook to Tender Perfection
Cover your Dutch oven and place it in a preheated oven at 325°F (160°C). Let it cook low and slow for about 3 hours. This is where the ribs become meltingly tender and soak up those incredible flavors. The meat practically pulls off the bone with a gentle touch.
Step 5: Prepare the Finishing Glaze
Once the ribs are tender, carefully remove them and keep warm. Mix together the remaining honey, honey bourbon, dark brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, black pepper, salt, and red pepper flakes to make a luscious glaze. Pour it into the cooking liquid and simmer on the stovetop until the sauce thickens beautifully and turns glossy.
Step 6: Glaze and Serve
Toss the ribs back in the pot, coating them generously with the thickened sauce. Let them warm together for a few minutes so all those flavors meld perfectly. Now your Dutch Oven Honey Bourbon Short Ribs Recipe is ready to wow!
How to Serve Dutch Oven Honey Bourbon Short Ribs Recipe
Garnishes
A handful of freshly chopped parsley or thyme scattered over the top adds a pop of color and a fresh herbal note to complement the rich ribs. For a bit of sparkle, a few toasted sesame seeds give a nice twist and reinforce the soy sauce flavor in the glaze.
Side Dishes
This dish pairs gorgeously with creamy mashed potatoes or buttery polenta to soak up all that luscious sauce. Roasted root vegetables or garlic green beans provide a light, earthy counterbalance that brightens the plate without competing with the star flavors.
Creative Ways to Present
For a dinner party, serve the ribs on a large wooden board surrounded by heaps of the slow-roasted vegetables and bowls of sauce for dipping. Or plate them individually over a bed of creamy grits and drizzle extra glaze artistically on the side to impress your guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
Leftover Dutch Oven Honey Bourbon Short Ribs can be refrigerated in an airtight container for up to 4 days. The flavors deepen overnight, making your next meal just as delicious, if not more.
Freezing
If you want to keep them longer, freeze the ribs and sauce separately in sealed containers for up to 3 months. Thaw overnight in the fridge before reheating to preserve the texture and flavor.
Reheating
Reheat gently on the stovetop over low heat or in a 300°F oven, covered, to prevent drying out. Stir occasionally and add a splash of broth if the sauce thickens too much during reheating.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their marbling and tenderness when slow-cooked, you can experiment with chuck roast or beef brisket. Just keep in mind that cooking times and textures will vary.
What can I substitute if I don’t have Honey Bourbon?
If Honey Bourbon is unavailable, you can combine bourbon with a touch of honey to replicate that sweet and boozy flavor. Alternatively, use a quality bourbon and increase the honey slightly.
Is it necessary to brown the ribs first?
Absolutely! Browning the ribs develops a complex flavor base through caramelization and creates those delicious fond bits that enhance your sauce immensely.
Can this recipe be made in a slow cooker instead of a Dutch oven?
Yes, after browning the ribs and sautéing vegetables, transfer everything to your slow cooker and cook on low for 6 to 8 hours. The results are still wonderful, just slightly different texture.
How spicy is this recipe?
The red pepper flakes add just a gentle warmth that complements the sweetness and richness without overpowering. You can adjust the amount or omit them if you prefer no heat.
Final Thoughts
This Dutch Oven Honey Bourbon Short Ribs Recipe is truly one of those dishes that bring comfort, luxury, and a little bit of celebration to the table all at once. The tender meat and complex, sweet-savory sauce will make you come back time and again. Don’t hesitate—grab your Dutch oven and give these ribs a try; your taste buds will thank you endlessly.
Print
Dutch Oven Honey Bourbon Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
These Dutch Oven Honey Bourbon Short Ribs are tender, flavorful, and simmered in a luscious sauce combining honey, bourbon, and a blend of spices. Perfect for a comforting dinner, the ribs are slow-cooked until fall-off-the-bone tender with a rich sauce that’s both sweet and savory.
Ingredients
Short Ribs and Seasoning
- 8 bone-in beef short ribs
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup all-purpose flour
Vegetables and Bacon
- 6 strips bacon (cut into ⅛-inch pieces)
- 1 sweet yellow onion (peeled and diced)
- 3 cloves garlic (peeled and minced)
- 3 carrots (trimmed and diced)
Liquids and Sauces
- 1 cup Honey Bourbon
- ¼ cup honey
- 2–3 cups low-sodium chicken broth (enough to cover ribs)
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon Herbs de Provence
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Honey Bourbon Glaze
- ½ cup honey
- ½ cup Honey Bourbon
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
Instructions
- Prepare the Ribs: Season the beef short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge the ribs in all-purpose flour, shaking off any excess. This helps create a nice crust when searing.
- Sear the Bacon and Ribs: In a large Dutch oven over medium heat, cook the bacon pieces until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Increase the heat to medium-high and sear the short ribs on all sides until deeply browned. Remove ribs and set aside.
- Sauté Vegetables: Add the diced onion, minced garlic, and carrots to the Dutch oven. Cook until softened and fragrant, about 5-7 minutes, scraping the browned bits from the bottom to incorporate flavor.
- Add Liquids and Herbs: Pour in 1 cup of Honey Bourbon and ¼ cup honey to deglaze the pot, stirring to combine. Add 2-3 cups of low-sodium chicken broth just enough to cover the ribs. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Herbs de Provence, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
- Cook the Ribs: Return the short ribs and cooked bacon to the Dutch oven, nestling them into the liquid and vegetables. Bring to a gentle simmer, cover, and let cook on low heat for about 3 hours (180 minutes) until the meat is tender and falling off the bone.
- Prepare the Honey Bourbon Glaze: While the ribs are cooking or once they are nearly done, combine ½ cup honey, ½ cup Honey Bourbon, 2 tablespoons dark brown sugar, 2 tablespoons soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper, ¼ teaspoon kosher salt, and ⅛ teaspoon red pepper flakes in a small bowl. Mix well.
- Finish and Serve: When ribs are tender, carefully remove them from the Dutch oven. Stir the glaze mixture into the cooking liquid in the pot and simmer uncovered for 10-15 minutes until the sauce thickens slightly. Return the ribs to the pot and coat them well with the sauce before serving.
Notes
- Use bone-in short ribs for the best flavor and tenderness.
- Adjust the honey and bourbon quantities in the glaze to balance sweetness and boozy richness as desired.
- This recipe is best made low and slow to achieve tender ribs and concentrated sauce.
- Serve short ribs over creamy mashed potatoes or buttered noodles to soak up the sauce.
- Leftovers can be refrigerated up to 3 days and reheated gently on stovetop.
