Bourbon Boneless Short Ribs

Bourbon Boneless Short Ribs

On mashed potatoes with bourbon red wine buttery jus


For the Short Ribs

  • 4 pounds boneless beef short ribs
  • Pink salt and pepper, to taste
  • 2 tablespoons avocado oil
  • 1 large onion, chopped
  • 1 cup beef broth
  • 1 cup bourbon
  • 2 sprigs fresh thyme
  • 2 bay leaves

For the Mashed Potatoes

  • 4 large potatoes, peeled and cut into chunks
  • 1 stick unsalted butter
  • Pink salt and pepper, to taste


  • Preheat your oven to 325 degrees. Season the short ribs with salt and pepper. Heat the avocado oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. Remove the ribs from the pot and set them aside.
    In the same pot, add the chopped onion and sauté until the onion becomes translucent.
    Add the beef broth, bourbon, thyme sprigs, and bay leaves to the pot. Stir well to combine.
    Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
  • Braise the short ribs in the ovenfor about 3 to 3 ½ hours, or until the meat is tender and easily shreds. Whilethe short ribs are cooking, prepare the mashed potatoes. Place the potatochunks in a large pot and cover them with cold water and a pinch of pink salt.An hour before the short ribs are ready, bring the water to a boil and cook thepotatoes until they are fork-tender, about 20-25 minutes. Drain the cookedpotatoes and return them to the pot. Add the butter to the pot and mash thepotatoes until smooth and creamy. Season with salt and pepper to taste. If youwant a different flavor, use black truffle salt and little white truffle oil.
  • Once the short ribs are done, remove them from the pot and set them aside. Skim off any excess fat from the braising liquid. Strain the liquid and reduce it on the stovetop to create at hicker sauce. Serve the short ribs on a bed of mashed potatoes, spooning the reduced braising liquid over the top. Garnish with fresh thyme leaves, if desired.