Ingredients
For the beef
For the bourbon gravy
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Instructions
Step 1: Season the beef
Pat the short ribs dry with paper towels. Season all sides with salt, black pepper, and smoked paprika. This helps the beef develop a flavorful crust.
Step 2: Sear until browned
Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches for about 3–4 minutes per side until deeply browned. Transfer them to a plate.
Step 3: Make the bourbon sauce
Reduce the heat to medium. Add the onion and cook for 3–4 minutes. Add garlic and tomato paste and cook for another minute. Carefully add the bourbon, scraping up the browned bits from the pan. Let it simmer for 2–3 minutes.
Step 4: Mix the gravy
Stir in beef broth, Worcestershire sauce, soy sauce, brown sugar, Dijon mustard, and thyme. Mix well until the sugar and mustard are incorporated.
Step 5: Fill the slow cooker
Place the ribs in the slow cooker and pour the sauce over them. Cover with the lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the meat is fork-tender.
Step 6: Thicken and serve
Transfer the ribs carefully to a serving dish. If you prefer thicker gravy, pour the cooking liquid into a saucepan and simmer it with the cornstarch slurry until thickened. Spoon the gravy over the ribs and garnish with fresh parsley.
Food safety tip: Cook until the ribs are tender and safely cooked. For tough, collagen-rich short ribs, tenderness usually requires a longer cooking time than the minimum safe temperature alone.
Nutrition information
Estimated per serving, assuming 6 servings and including some gravy. Actual values vary with rib size, fat content, and how much sauce is consumed.
Calories
650–800 kcal
Protein
40–50 g
Total fat
45–60 g
Carbohydrates
8–14 g
Sugar
4–7 g
Sodium
700–1,200 mg
Fiber
1–2 g
Serving suggestions
Creamy mashed potatoes
Green beans and carrots
Steamed rice
Crusty bread
Tips for the best results
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For extra flavor: Don’t skip searing the ribs before slow cooking.
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For richer gravy: Skim excess fat from the cooking liquid before thickening.
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For less sodium: Choose low-sodium beef broth and soy sauce, and adjust the salt at the end.
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For alcohol-free cooking: Replace the bourbon with additional beef broth. The flavor will be different, but the ribs will still be delicious.
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For storage: Refrigerate leftovers in a sealed container within 2 hours and use within 3–4 days, or freeze for 2–3 months.
Final result: Rich, savory, tender beef short ribs coated in a glossy bourbon-style gravy—an ideal comfort-food dinner for family or guests.