Slow Cooked Honey Bourbon Glazed Short Ribs with Garlic Shrimp Stir Fry on the Side

Why You’ll Love This slow cooked honey bourbon glazed short ribs

• Ease of preparation: This slow cooked honey bourbon glazed short ribs recipe is designed to be simple and hassle-free. With minimal hands-on time and mostly slow, gentle cooking, it allows both beginners and seasoned cooks to create a flavorful, tender dish with ease.
• Health benefits: Using quality beef short ribs along with natural ingredients like honey adds balanced protein, antioxidants, and essential nutrients. The honey bourbon glaze offers a sweet touch without excessive sugars. Plus, the recipe can be adapted for leaner cuts or alternative sweeteners to suit healthier lifestyles.
• Versatility: Highly adaptable, this recipe can accommodate gluten-free diets with tamari substitutions, vegan preferences using mushroom or seitan alternatives, and lower-calorie versions by modifying the glaze and meat cuts. This flexibility makes it a crowd-pleaser for many diet types.
• Distinctive flavor: The combination of slow cooking and a rich honey bourbon glaze results in tender meat infused with smoky, sweet, and savory layers. The crispy bacon pieces and aromatic herbs deepen complexity, making these short ribs a standout main dish ideal for special occasions or comforting dinners.

Essential Ingredients for slow cooked honey bourbon glazed short ribs

• 8 bone-in beef short ribs – the core ingredient, providing rich flavor and fall-off-the-bone tenderness
• Kosher salt and freshly ground black pepper (to taste) – essential for seasoning and enhancing natural flavors
• ¼ cup all-purpose flour – used to lightly dredge ribs for a caramelized crust
• 6 strips bacon, cut into ⅛-inch pieces – adds smoky richness and crispy texture when stirred in at the end
• 1 large sweet yellow onion, peeled and diced – builds a sweet and savory base for the braise
• 3 cloves garlic, peeled and minced – provides aromatic depth
• 3 carrots, trimmed and diced – adds sweetness and texture to the sauce
• 2 celery sticks, small diced (optional) – contributes additional flavor and aromatic nuance
• 1 cup honey bourbon – infuses the dish with a sweet, smoky bourbon flavor
• ¼ cup honey – natural sweetener that balances the savory and tangy notes
• 2 to 3 cups chicken broth or beef stock – maintains moisture and enriches the braising liquid
• 1 tablespoon Worcestershire sauce – adds umami depth and complexity
• 1 teaspoon Herbs de Provence or fresh thyme sprigs (about 2-3 sprigs) – imparts earthy herbal tones
• 1 teaspoon kosher salt – additional seasoning to taste
• 1 teaspoon freshly ground black pepper – mild heat and flavor balance

Honey Bourbon Glaze:

• ½ cup honey bourbon – main base of the glaze, offering sweetness and depth
• 2 tablespoons dark brown sugar – caramelizing sweetness
• 2 tablespoons soy sauce – salty umami balance
• 1 teaspoon Dijon mustard – subtle tang and richness
• 1 teaspoon Worcestershire sauce – flavor enhancer
• 1 teaspoon freshly ground black pepper – seasoning spice
• ¼ teaspoon kosher salt – balances sweetness
• ⅛ teaspoon red pepper flakes – mild heat
• ½ cup honey – completes the glaze with natural sweetness

Special Dietary Options:

• Vegan: Swap beef ribs for seitan or large mushroom caps and replace honey with maple syrup for an animal-free version.
• Gluten-free: Use tamari instead of soy sauce and double-check flour and other sauces for gluten-free certification.
• Low-calorie: Choose leaner cuts of meat, reduce honey quantity, or substitute with low-calorie sweeteners to lower sugar and fat content.

How to Prepare the Perfect slow cooked honey bourbon glazed short ribs: Step-by-Step Guide

First Step: Prep and Season the Short Ribs

Preheat your oven to 350°F (175°C). Season the short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge the ribs in all-purpose flour, shaking off any excess. Preparing the ribs this way helps develop a beautiful crust during searing.

Second Step: Cook Bacon and Sauté Vegetables

In a Dutch oven or heavy oven-safe pot, cook the bacon strips over medium-high heat until crispy. Transfer bacon to paper towels to drain and reserve the bacon fat in the pot. If needed, add a little olive oil for extra fat content.

Add diced carrots, celery (if using), and onions to the pot. Sauté for about 2 minutes, then stir in minced garlic and cook for another 30 seconds until fragrant. Remove the vegetable mixture to a heatproof bowl.

Third Step: Brown the Short Ribs

Increase heat to high and brown each rib piece on all sides, approximately 1-2 minutes per side. This step seals in flavor and develops a deep color. When browned, transfer the ribs to the bowl with the sautéed vegetables.

Fourth Step: Deglaze and Add Braising Liquid

Pour 1 cup of honey bourbon into the hot pot to deglaze, scraping up browned bits stuck to the bottom. Add honey, chicken broth or beef stock (2 to 3 cups, enough to cover ribs), Worcestershire sauce, herbs de Provence or thyme sprigs, and season with salt and black pepper. Taste the liquid and adjust seasoning accordingly.

Fifth Step: Combine and Slow Cook

Return the ribs along with the vegetable mixture to the pot. Cover and place it on the middle rack in the oven. Cook at 350°F for 2 hours, then reduce the oven temperature to 325°F (160°C) and continue cooking for an additional 30–45 minutes until the meat is tender and falling off the bone.

Sixth Step: Rest and Add Bacon

Remove the pot from the oven and let the ribs rest, covered, for 20-30 minutes. Skim excess fat from the top of the cooking liquid. Then stir in the crispy bacon pieces to maintain their texture and add smoky flavor to the dish.

Final Step: Prepare and Add Honey Bourbon Glaze

In a small saucepan, combine all glaze ingredients: honey bourbon, dark brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, black pepper, kosher salt, red pepper flakes, and honey. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 5 minutes until thickened and syrupy. If too thick, add a splash of water and gently reheat.

Drizzle the glaze generously over the ribs just before serving for a shiny, flavorful finish.

Tip: For a faster option, use a slow cooker: after deglazing, transfer ribs and liquid to crockpot and cook on low for 6-8 hours until tender.

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Dietary Substitutions to Customize Your slow cooked honey bourbon glazed short ribs

Protein and Main Component Alternatives

• Substitute beef short ribs with seitan or king oyster mushrooms for a vegan take that still absorbs the glaze well.
• Try pork ribs or chicken thighs as alternative proteins with shorter cooking times but similar savory results.
• Ensure gluten-free compliance by swapping soy sauce with tamari or coconut aminos in all glaze and braising steps.

Vegetable, Sauce, and Seasoning Modifications

• Swap onions with shallots or leeks for a subtler, sweeter flavor.
• Replace garlic with garlic-infused oil for those with sensitivities.
• Adjust sweetness by using maple syrup or agave instead of honey to vary glaze flavor and concentrate.
• Use non-alcoholic bourbon-flavored syrup or apple cider vinegar for those avoiding alcohol but wanting a similar glaze profile.

Mastering slow cooked honey bourbon glazed short ribs: Advanced Tips and Variations

• Pro cooking techniques: Marinate ribs overnight in the honey bourbon glaze for deeper flavor penetration. Use sous vide before slow cooking to precisely control tenderness.
• Flavor variations: Add smoky paprika, chili flakes, or fresh ginger to the glaze to create layered flavors. Finish with a zest of fresh lemon or orange for brightness.
• Presentation tips: Serve ribs on rustic wooden boards or elegant plates, garnished with thyme sprigs, chopped parsley, or toasted sesame seeds. Drizzle remaining glaze artistically on top.
• Make-ahead options: Prepare ribs and glaze separately in advance; gently reheat and combine when ready to serve for convenience and preserved texture.

How to Store slow cooked honey bourbon glazed short ribs: Best Practices

• Refrigeration: Place cooled ribs in an airtight container and refrigerate for up to 3-4 days to maintain flavor and moisture.
• Freezing: Freeze ribs and glaze separately or together in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in a low oven (325°F/160°C) covered with foil or in a microwave with added broth to keep ribs moist and tender.
• Meal prep considerations: Portion ribs with sauce into meal-sized containers for convenient reheating and consistent quality during the week.

FAQs: Frequently Asked Questions About slow cooked honey bourbon glazed short ribs

slow cooked honey bourbon glazed short ribs

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🍖 Indulge in the rich and tender flavors of slow-cooked short ribs with a sweet and tangy honey bourbon glaze that makes it perfect for special occasions.
🍖 Impress your guests with this comforting dish that pairs beautifully with sides like creamy mashed potatoes or a fresh green salad.

• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

8 bone-in beef short ribs

Kosher salt and freshly ground black pepper to taste

1/4 cup all-purpose flour used to lightly dredge ribs for a caramelized crust

6 strips bacon cut into 1/8-inch pieces

1 large sweet yellow onion peeled and diced

3 cloves garlic peeled and minced

3 carrots trimmed and diced

2 celery sticks small diced optional

1 cup honey bourbon

1/4 cup honey

2 to 3 cups chicken broth or beef stock

1 tablespoon Worcestershire sauce

1 teaspoon Herbs de Provence or fresh thyme sprigs about 2–3 sprigs

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup honey bourbon

2 tablespoons dark brown sugar

2 tablespoons soy sauce

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1/2 cup honey

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Instructions

First Step: Prep and Season the Short Ribs. Preheat your oven to 350°F (175°C). Season the short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge the ribs in all-purpose flour, shaking off any excess. Preparing the ribs this way helps develop a beautiful crust during searing.

Second Step: Cook Bacon and Sauté Vegetables. In a Dutch oven or heavy oven-safe pot, cook the bacon strips over medium-high heat until crispy. Transfer bacon to paper towels to drain and reserve the bacon fat in the pot. If needed, add a little olive oil for extra fat content. Add diced carrots, celery (if using), and onions to the pot. Sauté for about 2 minutes, then stir in minced garlic and cook for another 30 seconds until fragrant. Remove the vegetable mixture to a heatproof bowl.

Third Step: Brown the Short Ribs. Increase heat to high and brown each rib piece on all sides, approximately 1-2 minutes per side. This step seals in flavor and develops a deep color. When browned, transfer the ribs to the bowl with the sautéed vegetables.

Fourth Step: Deglaze and Add Braising Liquid. Pour 1 cup of honey bourbon into the hot pot to deglaze, scraping up browned bits stuck to the bottom. Add honey, chicken broth or beef stock (2 to 3 cups, enough to cover ribs), Worcestershire sauce, herbs de Provence or thyme sprigs, and season with salt and black pepper. Taste the liquid and adjust seasoning accordingly.

Fifth Step: Combine and Slow Cook. Return the ribs along with the vegetable mixture to the pot. Cover and place it on the middle rack in the oven. Cook at 350°F for 2 hours, then reduce the oven temperature to 325°F (160°C) and continue cooking for an additional 30–45 minutes until the meat is tender and falling off the bone.

Sixth Step: Rest and Add Bacon. Remove the pot from the oven and let the ribs rest, covered, for 20-30 minutes. Skim excess fat from the top of the cooking liquid. Then stir in the crispy bacon pieces to maintain their texture and add smoky flavor to the dish.

Final Step: Prepare and Add Honey Bourbon Glaze. In a small saucepan, combine all glaze ingredients: honey bourbon, dark brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, black pepper, kosher salt, red pepper flakes, and honey. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 5 minutes until thickened and syrupy. If too thick, add a splash of water and gently reheat. Drizzle the glaze generously over the ribs just before serving for a shiny, flavorful finish.

Last Step:

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Notes

🥓 Use minced ginger and celery with the vegetables for extra depth of flavor.
🥃 Substitute honey bourbon with regular bourbon and honey, or try whiskey for a different taste.
⏲️ Great for slow cookers: after deglazing, transfer ingredients to a crockpot and cook on low for 6-8 hours.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Rest Time: 20-30 minutes
• Cook Time: 3 to 3 ½ hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 688
• Sodium: 2199 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Carbohydrates: 80 g
• Fiber: 3 g
• Protein: 10 g