Ben made these for us May 2025. They are amazingly delicious and so tender.
Serve on top of mashed potatoes, creamy polenta or cooked pasta and drizzle the sauce over.
1 Tbls. olive oil
6 bone-in beef short ribs, about 3 pounds
1-1/2 Tbls kosher salt, or more to taste (divided)
1 Tbls. olive oil
6 medium shallots, peeled and halved
2 medium carrots, peeled and cut into ½-inch rounds
6 cloves garlic, roughly chopped
3 Tbls. tomato paste
3 Tbls. Worcestershire sauce
1-1/4 c. bourbon
2 Tbls. maple syrup
3 c. beef broth, plus more as needed
5 sprigs fresh thyme
Preheat the oven to 350 degrees.
Cut short ribs into pieces. Pat the short ribs dry and season them generously with salt.
In a large cast iron pan or Dutch oven over medium-high heat, warm 1 tablespoon of oil. Sear the short ribs until browned on all sides, 2 minutes per side. Transfer to a plate.
Reduce the heat to medium. Leave all the drippings from searing the ribs in the Dutch oven. Add 1 tablespoon of olive oil, then add in shallots, carrots, and a little more salt, and cook, stirring occasionally, until slightly browned and softened, about 5 minutes.
Add the garlic and cook, stirring for about 1 minute. Then add the tomato paste and Worcestershire sauce and cook for another minute.
Add the bourbon and maple syrup; cook until reduced by half (3-4 minutes). Nestle the short ribs, then pour in the beef stock and add fresh thyme. The ribs should be covered with liquid halfway.
Cover with a lid, transfer into the oven and cook until the ribs are very tender (2 1/2 to 3 hours). Check the ribs after 2 hours.
Let the ribs rest for at least 10 minutes before serving.