Balsamic Bourbon Short Ribs: 5 Secrets to Tender Perfection -

Simple Balsamic Bourbon Short Ribs: An Incredible Ultimate Recipe

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If using an oven, preheat it to 300°F (150°C).
Pat the short ribs dry with paper towels. Season generously with salt, black pepper, and smoked paprika.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add chopped onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
In a bowl, whisk together balsamic vinegar, bourbon, brown sugar, soy sauce, and Worcestershire sauce. Pour this mixture into the pot with the onions and garlic.
Return the seared short ribs to the pot, ensuring they are submerged in the sauce.
Cover the pot with a lid and place it in the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and falling off the bone. Alternatively, you can cook on the stovetop over low heat for the same duration.
After cooking, check the short ribs for tenderness. They should be fork-tender.
If you prefer a thicker sauce, remove the ribs and simmer the sauce on the stovetop until reduced to your desired consistency.
Plate the short ribs, drizzling with the sauce, and garnish with fresh parsley if desired.