Dutch Oven Honey Bourbon Short Ribs

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4.46 from 31 votes

Dutch Oven Honey Bourbon Short Ribs

These honey bourbon Dutch oven short ribs are so moist and tender, and the honey bourbon glaze is to die for!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Dutch Oven

Ingredients

For the Short Ribs

8 bone-in beef short ribs
Kosher salt and freshly ground black pepper to taste
¼ cup all-purpose flour
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
1 cup Honey Bourbon
¼ cup honey
2-3 cups low-sodium chicken broth enough to cover ribs
1 tablespoon Worcestershire sauce
1 teaspoon Herbs de Provence
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the 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

For the Short Ribs

Preheat oven to 350°F.
Liberally salt and pepper all sides of the short ribs and dredge lightly in flour. Set aside.
8 bone-in beef short ribs, Kosher salt and freshly ground black pepper, ¼ cup all-purpose flour
In a large Dutch oven, cook bacon until crispy. Transfer crispy bacon to a paper towel-lined plate. Once cooled, transfer to a refrigerator container to save for later use.
6 strips bacon
If more fat is needed to sauté the carrots, onion, and garlic, add 2 tablespoons olive oil to the bacon grease. Add the carrots and cook them for 2 minutes. Add the onions and cook until onions are translucent. Add the garlic and cook 30 seconds. Transfer vegetables to a large heatproof bowl and set aside.
1 sweet yellow onion, 3 cloves garlic, 3 carrots
Turn heat to HIGH and place short ribs in the Dutch oven. Turn until all sides have browned, about 1 minute per side. Transfer short ribs to the bowl with the vegetables.
Turn heat to MEDIUM. Pour in the Honey bourbon and scrape, or deglaze, the pan to release all the bits of flavor stuck on the bottom of the pan.
1 cup Honey Bourbon
Add the honey, chicken stock, Worcestershire Sauce, and herbs. Taste the broth and season with more salt & pepper, if needed.
¼ cup honey, 2-3 cups low-sodium chicken broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Herbs de Provence, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
Add the veggies and short ribs back to the pot. Place the lid on the pot and set in on the middle rack in the oven. Cook for 2 hours at 350°F, then reduce heat to 325°F. Cook an additional 30-45 minutes, or until meat is falling off the bones and is fork-tender.
Remove the pan from the oven and allow it to rest, lid on, for 20-30 minutes.
Before serving, skim the fat off the top of the liquid and stir in the bacon.
Serve with mashed potatoes or creamy polenta and drizzle with the Honey Bourbon Glaze (below).

For the Honey Bourbon Glaze

Combine all glaze ingredients in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer (or low boil) 5 minutes or until mixture is reduced and is similar to syrup. The sauce will thicken as it cools. If it becomes too thick, add a little water, whisk and reheat to desired thickness.
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, ½ cup honey
Drizzle over the Honey Bourbon Short Ribs

Video

Notes

Storage: Store Dutch oven honey bourbon short ribs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition