These bourbon-glazed short ribs are the definition of steakhouse indulgence—slow-braised until meltingly tender, then finished with a glossy, deeply flavorful glaze. Inspired by the bold, refined flavors associated with Ruth’s Chris, this dish delivers richness, balance, and dramatic presentation with surprisingly simple technique.
Bone-in beef short ribs are ideal for low-and-slow cooking. As they braise, the connective tissue breaks down, creating meat that is succulent and fall-apart tender. The braising liquid, built with bourbon, aromatics, and savory elements, develops incredible depth as it cooks.
Bourbon brings warmth and subtle sweetness, balanced by soy sauce, Worcestershire, and tomato paste for umami and structure. As the liquid reduces, it transforms into a luxurious glaze that clings to the ribs, enhancing rather than masking the natural beef flavor.
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This dish is perfect for special occasions or a memorable dinner at home. Served with creamy mashed potatoes or buttery vegetables, these short ribs feel elegant, comforting, and unmistakably steakhouse-worthy.
Servings and Timing
- Yield: 4–6 servings
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
Ingredients
- 4 lb bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Bourbon Braise
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup bourbon
- ⅓ cup brown sugar
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Bourbon Glaze Finish
- ½ cup reduced braising liquid
- 2 tablespoons butter
Instructions:
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