A truly unforgettable meal often comes from a simple, time-honored technique: slow cooking. There’s a certain magic to taking a tough cut of meat, like short ribs, and transforming it into something so tender and flavorful that it practically melts in your mouth. This recipe for Slow-Cooked Honey Bourbon Glazed Short Ribs is a perfect example of that magic.

The ribs are first seared to lock in a deep, rich flavor, then they are braised in a savory liquid that slowly breaks down the meat, making it unbelievably tender. The final touch is a beautiful, sticky glaze made with honey and bourbon. The bourbon adds a complex, smoky warmth that's beautifully balanced by the sweetness of the honey, creating a sticky, caramelized coating that elevates the dish to a whole new level.

This is a dish that requires patience, but the hands-on time is minimal. The rewards are a truly special, fall-off-the-bone meal that is perfect for a cozy night in or for impressing dinner guests.

Slow-Cooked Honey Bourbon Glazed Short Ribs

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 3-4 hours

Ingredients

For the Short Ribs:

  • 4-5 lbs (about 2 kg) bone-in beef short ribs

  • 2 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 3 carrots, chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 cups beef broth

  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • Salt and black pepper, to taste

For the Honey Bourbon Glaze:

  • 1 cup reserved braising liquid

  • ½ cup bourbon

  • ¼ cup honey

  • 2 tablespoons soy sauce

  • 1 tablespoon apple cider vinegar

Instructions

1. Sear the Short Ribs

  1. Season the Ribs: Pat the short ribs dry with paper towels and season them generously on all sides with salt and black pepper.

  2. Heat the Pot: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

  3. Sear the Ribs: Working in batches, sear the short ribs on all sides until they are deeply browned and have a nice crust. This step is crucial for building flavor. Remove the seared ribs from the pot and set them aside.

2. Build the Braising Liquid

  1. Sauté Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring and scraping up any browned bits from the bottom of the pot, for about 5-7 minutes, or until the vegetables have softened.

  2. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for another minute until fragrant.

  3. Deglaze: Pour in the red wine and use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

  4. Add Liquid and Herbs: Add the beef broth, fresh rosemary, thyme, and bay leaf. Stir to combine.

3. Slow Cook the Ribs

  1. Return Ribs to Pot: Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. The meat should be bone-side up.

  2. Braise: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid.

  3. Slow Cook: Let the short ribs braise for 3-4 hours, or until the meat is incredibly tender and easily pulls away from the bone with a fork.

4. Make the Glaze

  1. Strain the Liquid: Once the ribs are tender, carefully remove them from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Skim off any excess fat from the liquid.

  2. Simmer the Glaze: Pour 1 cup of the reserved braising liquid into a clean saucepan. Add the bourbon, honey, soy sauce, and apple cider vinegar. Bring the mixture to a simmer over medium-high heat.

  3. Reduce: Let the glaze simmer, stirring occasionally, for about 10-15 minutes, or until it has thickened to a syrupy consistency.

5. Glaze and Serve

  1. Brush with Glaze: Place the short ribs on a serving platter. Brush them generously with the warm honey bourbon glaze.

  2. Serve: Serve the short ribs immediately, perhaps over mashed potatoes or with roasted vegetables, allowing the extra glaze to be drizzled over the top.

Tips for Success

  • Don't Skip the Sear: Searing the short ribs before braising adds a depth of flavor that is essential to the final dish.

  • Low and Slow: The key to tender short ribs is low heat and a long cook time. The meat will fall apart if you give it enough time.

  • Aromatics are Your Friend: The vegetables and herbs in the braising liquid infuse the meat with incredible flavor as it cooks.

  • Make Ahead: Short ribs are a perfect make-ahead meal. You can braise them up to 2 days in advance and store them in the braising liquid in the refrigerator. Reheat gently on the stove or in the oven and then prepare the glaze just before serving.