Ruth’s Chris–Style Bourbon-Glazed Short Ribs

Instructions:

1. Preheat the oven to 325°F (165°C). Pat the short ribs dry and season generously with salt and black pepper.
2. Heat the olive oil in a heavy Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.
3. Reduce the heat to medium. Add the chopped onion and cook until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
4. Add the beef broth, bourbon, brown sugar, soy sauce, Worcestershire sauce, tomato paste, smoked paprika, and thyme. Stir well to combine.
5. Return the short ribs to the pot. The liquid should come about halfway up the ribs. Cover tightly.
6. Transfer to the oven and braise for 2½ to 3 hours, until the meat is fork-tender and pulling away from the bone.
7. Remove the ribs and tent loosely with foil. Strain the braising liquid and simmer it on the stovetop until reduced by about half and syrupy.
8. Whisk the butter into the reduced liquid to create a glossy glaze.
9. Brush the glaze over the ribs and serve, spooning extra sauce on top.

Variations

• Add a splash of balsamic vinegar to the glaze for brightness.
• Use maple syrup instead of brown sugar for a deeper sweetness.
• Finish with fresh rosemary for a more herbal profile.
• Serve over polenta or mashed potatoes to soak up the sauce.

Tips

• Searing the ribs well is essential for deep, beefy flavor.
• Keep the braise tightly covered to prevent excess evaporation.
• Let the ribs rest before glazing so the meat stays juicy.
• For extra caramelization, broil the glazed ribs briefly just before serving.