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Balsamic Braised Short Ribs (Non-Alcoholic Version)

If you’ve ever dreamed of a melt-in-your-mouth, richly flavored short rib dish, this Balsamic Braised Short Ribs recipe is exactly what you need. Traditionally made with bourbon for depth, this version keeps all that robust flavor and replaces the alcohol with a natural, aromatic blend that enhances the dish just as beautifully — without any compromise in taste. These short ribs are slow-braised in a tangy balsamic reduction, infused with garlic, onion, Dijon mustard, and a hint of brown sugar. The result is a deep, savory glaze that clings perfectly to tender beef ribs. Every bite delivers comfort and elegance, making it ideal for Sunday dinners, holidays, or cozy nights at home. The secret to perfect short ribs lies in slow cooking — allowing the beef to gently tenderize while the flavors of balsamic vinegar, herbs, and spices meld into a velvety sauce. This dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or buttered noodles for a truly restaurant-quality experience at home.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need for about 4–6 servings of rich and tender balsamic short ribs:
Meat
  • 8 beef short ribs bone-in for maximum flavor
Vegetables & Aromatics
  • 1 onion chopped
  • 6 garlic cloves minced
  • 4 bay leaves
Liquids & Substitutes
  • 1 ½ cups beef broth
  • ½ cup balsamic vinegar
  • ½ cup apple juice replaces bourbon for sweetness and depth
  • 2 tablespoons olive oil
Condiments & Flavor Enhancers
  • 2 teaspoons Dijon mustard
  • 2 tablespoons horseradish
  • 2 teaspoons lemon juice
  • 1 tablespoon Worcestershire sauce
Seasonings
  • 2 tablespoons brown sugar
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt divided
Dairy
  • ¼ cup heavy cream
  • ½ cup sour cream for finishing the sauce
  • This ingredient combination builds layers of flavor — savory tangy, slightly sweet, and creamy — all balanced to perfection.

Equipment

  • Before you begin, make sure you have the right tools to bring out the best in your dish:
  • Large Dutch oven or oven-safe pot with lid
  • Tongs
  • Wooden spoon or spatula
  • Sharp chef's knife
  • Measuring cups and spoons
  • Cutting board
  • Small mixing bowl
  • Ladle
  • Fine mesh strainer (optional, for a smoother sauce)
  • Having these ready helps streamline the cooking process and ensures your short ribs come out perfectly every time.

Method
 

Step 1: Prep the Short Ribs
  1. Pat the short ribs dry with a paper towel.
  2. Season all sides generously with salt and black pepper.
  3. Preheat your Dutch oven or large pot over medium-high heat.
  4. Add olive oil and sear the ribs on each side for about 3–4 minutes, until beautifully browned.
  5. Remove the ribs and set them aside on a plate.
Step 2: Build the Flavor Base
  1. In the same pot, reduce the heat to medium.
  2. Add onions and cook for 3–4 minutes until softened and lightly caramelized.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Add brown sugar and stir until it starts to melt and blend into the mixture.
Step 3: Deglaze and Add Liquids
  1. Pour in the balsamic vinegar and apple juice to deglaze the pan, scraping up the flavorful browned bits from the bottom.
  2. Add beef broth, Dijon mustard, horseradish, Worcestershire sauce, and lemon juice.
  3. Stir until all ingredients are fully incorporated and the sauce starts to simmer.
Step 4: Add Ribs and Braise
  1. Return the short ribs and bay leaves to the pot.
  2. Cover and let the mixture come to a gentle simmer.
  3. Reduce heat to low, or transfer to a preheated oven at 325°F (160°C).
  4. Cook slowly for 2½ to 3 hours, turning the ribs occasionally.
  5. The meat should be fork-tender and easily separate from the bone when done.
Step 5: Create the Creamy Balsamic Sauce
  1. Once the ribs are done, remove them carefully and set them on a serving platter.
  2. Skim any excess fat from the top of the sauce in the pot.
  3. Stir in heavy cream and sour cream, whisking until smooth and slightly thickened.
  4. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Serve
  1. Pour the warm balsamic cream sauce over the short ribs and serve immediately.
  2. Garnish with fresh thyme or parsley for a beautiful finishing touch.

Notes

🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheating:
Reheat on the stovetop over low heat with a splash of beef broth until warmed through.
You can also reheat in the oven at 300°F (150°C) for about 20–25 minutes, covered with foil to keep the moisture in.
Tip: The flavors deepen overnight, so these short ribs taste even better the next day!
🥄 Variations
Sweet & Savory Version: Add a tablespoon of maple syrup for a hint of sweetness.
Smoky Option: Add a dash of smoked paprika or a few drops of liquid smoke for a deeper, barbecue-style flavor.
Spicy Kick: Stir in ½ teaspoon of chili flakes for a subtle heat.
Herb-Infused: Toss in fresh rosemary or thyme sprigs while braising for an aromatic twist.
Cream-Free Option: Skip the cream and sour cream for a lighter, more traditional braised flavor.
Vegetable Boost: Add carrots, celery, and mushrooms for a hearty one-pot meal.
❓ 10 FAQs
Can I use boneless short ribs?
Yes, but bone-in ribs provide a richer flavor during slow cooking.
What can I use instead of apple juice?
Try beef broth with a teaspoon of brown sugar for similar sweetness.
Can I make this in a slow cooker?
Absolutely! Sear the ribs first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.
How do I know when the ribs are done?
The meat should be tender enough to fall off the bone when gently pulled with a fork.
What sides go best with this dish?
Mashed potatoes, roasted vegetables, or creamy polenta are perfect pairings.
Can I prepare it a day ahead?
Yes! The flavors intensify after sitting overnight in the fridge. Reheat gently before serving.
Can I thicken the sauce more?
Simmer uncovered for 5–10 minutes after removing the ribs to reduce it further.
Is this recipe kid-friendly?
Yes, since it contains no alcohol, it’s completely family-friendly.
Can I use another cut of meat?
Yes, beef chuck roast or short rib strips also work well with the same method.
Can I make it dairy-free?
Yes, omit the cream and sour cream or replace them with coconut cream for a dairy-free version.
🏁 Conclusion
These Balsamic Braised Short Ribs are a masterpiece of comfort food and sophistication. Slow-cooked to perfection, they deliver a luxurious flavor experience that’s rich, savory, and deeply satisfying. The combination of balsamic vinegar, apple juice, Dijon mustard, and creamy finish creates a dish that feels indulgent yet balanced — perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.
Whether served over creamy mashed potatoes, buttery noodles, or a bed of roasted vegetables, these short ribs promise pure comfort in every bite. Slow cooking may take time, but the reward is unforgettable — tender, flavorful, and soul-warming to the last morsel.