Berghoff Bourbon Short Ribs
Serves 8
I created this as a “one pan wonder.” I was inspired by my family’s bourbon dishes and created something new. The ribs cook in their own juices, and the bourbon seals in the flavor.
Ingredients:
6 lbs boneless beef short ribs (or 9lbs of bone-in)
Salt & ground black pepper
6 cups beef stock, or enough to cover ribs in pan
2 ½ cups Berghoff bourbon
2 cubes beef bouillon
1 ½ cups prepared gluten-free barbecue sauce (I recommend Organicville Barbecue Sauce)
Non-stick cooking spray
Directions:
Preheat oven to 350F.
Rinse the ribs in cold water, pat dry. Place in a large (18” x 12” or larger) roasting pan. Season with salt and pepper. Add enough beef stock of completely cover the ribs. Stir in 2 cups of the bourbon and the bouillon cubes. Cover the pan tightly with foil and place on the middle rack of the oven. Roast for 3 hours, or until very tender. Remove from the oven. Remove the ribs from the braising liquid and keep warm.
Skim off and discard the fat from the top of the braising liquid and over high heat reduce the liquid to 1 to 1 ½ cups, 35 to 40 minutes. Stir in the barbecue sauce and half a cup of reserved bourbon and mix well. Heat to a boil, remove from the heat, and set aside.
Heat the grill. Sprat each rib with cooking spray, and grill to heat completely through and brown slightly. Brush with the barbecue sauce mixture and grill over low heat until well caramelized, brushing with extra barbecue sauce as needed. Don’t allow to char or burn.
Serve the ribs stacked on a platter with potato salad, roasted corn on the cob, and steamed green beans.