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Plated bourbon-braised beef short ribs resting on a creamy puree, topped with brown sauce and green orange gremolata.

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Bourbon-Braised Beef Short Ribs with Orange Gremolata

Recipe by Chloe Davis

A vibrant, fresh orange and parsley gremolata cuts right through the deep, rich flavor of these melt-in-your-mouth beef short ribs. Slowly simmered in a bath of bourbon, maple syrup, and savory broth, this hands-off Dutch oven braise delivers a restaurant-quality centerpiece with incredible depth and almost no active cooking time.

  • Total Time4 hours 15 minutes to 4 hours 45 minutes
  • Yield6 servings (serves 6) 1x

Ingredients

Scale

The Braised Ribs

  • 4 lbs (1.8 kg) bone-in beef short ribs, English-cut (about 2 inches thick)
  • 2 tsp kosher salt, plus freshly ground black pepper to taste
  • 2 tbsp avocado oil
  • 1 large yellow onion, cut into thick wedges
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 1 whole head garlic, halved crosswise
  • 3 tbsp tomato paste
  • 1 cup (240 ml) straight bourbon whiskey
  • 3 cups (710 ml) low-sodium beef broth
  • 2 tbsp maple syrup
  • 2 tbsp Worcestershire sauce
  • 4 sprigs fresh rosemary

Orange Gremolata

  • 1/4 cup (15 g) finely chopped fresh flat-leaf parsley
  • Zest of 1 large orange
  • 1 clove garlic, finely minced

Instructions

  1. Preheat the oven: Arrange a rack in the lower third of the oven and preheat to 325°F (165°C).
  2. Sear the beef: Pat the short ribs completely dry with paper towels and season them evenly with the kosher salt and a few grinds of black pepper. In a large Dutch oven, heat the avocado oil over medium-high heat until shimmering. Working in batches if necessary, sear the ribs until a deep brown crust forms on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a clean plate.
  3. Sauté the aromatics: Carefully drain off all but 2 tablespoons of the rendered fat from the pot. Lower the heat to medium, add the onion wedges and carrot chunks, and cook for about 5 minutes until they begin to soften and pick up some color.
  4. Caramelize the paste: Nestle the halved garlic head (cut-sides down) into the pot. Add the tomato paste and stir to coat the onions and carrots. Cook for 2 minutes, or until the paste deepens to a dark rust color.
  5. Deglaze and build the braise: Temporarily remove the pot from the heat (and turn off the flame if using a gas stove) to prevent flare-ups, then carefully pour in the bourbon. Return the pot to the heat, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Let it simmer and reduce by half, about 3 minutes. Stir in the beef broth, maple syrup, Worcestershire sauce, and fresh rosemary sprigs.
  6. Braise in the oven: Return the short ribs (and any accumulated resting juices) to the pot, nestling them into the liquid so they are about halfway submerged. Bring the liquid to a gentle simmer on the stove, then cover tightly with a heavy lid and transfer the pot to the oven. Braise for 3 to 3.5 hours, until the meat is incredibly tender and easily pulls away from the bone.
  7. Mix the gremolata: While the ribs are in their final minutes of cooking, toss the chopped parsley, orange zest, and minced garlic together in a small bowl until well combined.
  8. Skim and serve: Remove the Dutch oven from the oven and let it rest for 15 minutes. Skim the excess layer of fat off the surface of the sauce with a wide spoon. Serve the ribs in shallow bowls over mashed potatoes or polenta, spooning the rich pan sauce over the top, and finish with a generous pinch of the fresh orange gremolata.

Notes

  • Why it works: Browning the tomato paste before adding the liquids caramelizes its natural sugars, preventing the final braising sauce from tasting overly sharp or tinny.
  • Make-ahead tip: Braised meats always develop better flavor the next day. To prep ahead safely, do not leave the large pot to cool at room temperature. Instead, divide the ribs and liquid into shallow containers and refrigerate within 2 hours to cool quickly. The fat will solidify into a hard layer on top for effortless removal. When ready to serve, gently reheat on the stove until the ribs reach an internal temperature of at least 165°F (74°C).

Nutrition (per serving — estimates)

Calories: 630 | Total Carbs: 15g (Fiber: 3g, Sugar: 8g) | Fat: 46g (Saturated: 18g) | Protein: 39g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Resting Time: 15 minutes
  • Cook Time: 3 hours 45 minutes to 4 hours 15 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Nutrition

  • Serving Size: 1 rib with sauce
  • Calories: 630
  • Sugar: 8g
  • Fat: 46g
  • Saturated Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 39g

Find it online: https://delicious.alfityan.org/2026/07/31/fall-apart-bourbon-braised-beef-short-ribs/