Slow Cooked Bourbon Braised Beef Back Ribs
Indulge in the ultimate comfort food with these Slow Cooked Bourbon Braised Beef Back Ribs, a tantalizing dish where fall-off-the-bone tenderness meets rich, smoky-sweet flavor. This recipe takes succulent beef back ribs and elevates them with a luscious bourbon-spiked braising liquid infused with hints of smoked paprika, brown sugar, and fresh thyme. Slowly cooked to perfection in a Dutch oven, the ribs are bathed in a sumptuous sauce made from beef broth, tomato paste, and Worcestershire, resulting in a deeply savory glaze with a touch of caramelized sweetness. Perfect for a cozy dinner or a crowd-pleasing weekend meal, serve these ribs with creamy mashed potatoes, roasted vegetables, or buttery cornbread for a feast that’s as elegant as it is hearty. With minimal prep and oven-braised magic, this recipe is your ticket to a showstopping dish that’s as easy to make as it is to devour.
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Recipe Information
Ingredients
- 4 pounds Beef back ribs
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Bourbon
- 2 tablespoons Tomato paste
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 sprigs Fresh thyme sprigs
- 1 Bay leaf
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef back ribs dry with paper towels and season on both sides with the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
Heat the olive oil in a large, oven-safe Dutch oven or skillet over medium-high heat. Sear the ribs on all sides until golden brown, about 2-3 minutes per side. Work in batches if needed. Remove the ribs and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Add the beef broth, bourbon, tomato paste, brown sugar, apple cider vinegar, and Worcestershire sauce to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Return the seared ribs to the pot, arranging them so they’re mostly submerged in the liquid. Add the thyme sprigs and bay leaf to the pot.
Cover the pot with its lid (or tightly with aluminum foil if a lid isn’t available) and transfer it to the preheated oven.
Cook the ribs in the oven for 4-5 hours, or until the meat is tender and falling off the bone. Check halfway through to ensure there’s enough braising liquid; add more beef broth if necessary.
Once cooked, carefully remove the ribs from the pot and set aside. Skim excess fat from the braising liquid and discard the bay leaf and thyme sprigs.
Optional: Place the pot with the braising liquid over medium heat and simmer for 5-10 minutes to thicken into a rich sauce.
Serve the ribs hot, generously drizzled with the bourbon sauce, alongside your favorite sides like mashed potatoes, roasted vegetables, or cornbread.
Nutrition Facts
Calories |
6335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.2 g | 585% | |
| Saturated Fat | 181.0 g | 905% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 29.8 g | ||
| Protein | 361.2 g | 722% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 4874 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
