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
Scale
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 â…›-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
- â…› 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.
