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If you want to please a crowd with a dinner party, here’s your panacea. Easy to make, these fall-off-the-bone short ribs benefit from slow cooking and bourbon-spiked braising. The final pièce de résistance is the addition of a piquant grainy mustard to the sauce, offsetting its sweetness. These can even be made a day in advance and heated in the oven just before serving.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird (Agate Surrey, 2018).
Ingredients
SERVINGS: 6 Serving(s)
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless beef short ribs (about 9 pieces)
- 3 tablespoons canola oil
Braising Liquid
- 3½ cups beef broth
- ½ cup bourbon
- 2 tablespoons tomato paste
- 3 thyme sprigs
- 3 rosemary spears
- 3 cloves garlic, minced
- 1 tablespoon whole-grain mustard
- ½ tablespoon chopped fresh rosemary
Instructions
Preheat oven to 375°F.
To prepare the ribs, in a large bowl combine the flour, salt and pepper. Dredge the short ribs in the mixture, shaking off any excess flour.
In a Dutch oven over medium-high heat, heat 1 tablespoon of the oil until it shimmers. Add a few of the short ribs, being careful not to overcrowd the pot. Cook for 3 minutes on each side, or until the meat develops a deep brown color. Remove from the pot and repeat with the remaining 2 tablespoons of oil and the meat until all the ribs have been browned. Transfer to a plate and set aside.
To make the braising liquid, in the same pot used to cook the short ribs, combine the beef broth, bourbon, tomato paste, thyme sprigs, rosemary spears and garlic. Stir until well combined. Transfer the short ribs back to the pot with the braising liquid, cover and bake in the oven for 2 hours, until the ribs are tender enough to cut with a fork. If they are not tender enough, return to the oven for an additional 30 minutes.
Remove the ribs from the pot and set aside. Return the pot with the sauce to the stovetop and cook over medium-high heat for 15 to 20 minutes, until the sauce is reduced to about 1½ cups. Whisk in the mustard and chopped rosemary. Transfer the meat to a serving platter and pour the sauce over the top.
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