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BBQ Bourbon Short Ribs
Ingredients
- 6 pounds Beef Short Ribs
- 1 cup Flour seasoned with salt and pepper
- 1 tablespoon Clarified Butter or Garlic Olive Oil
- 2 cups Yellow Onion, chopped into big dice
- 1 cup Leeks cut into ¼” to ½” chunks
- 4 Celery Stalks cut into a bias about ¼” thick
- 2 Jalapeño Chili Peppers seeded and diced
- 1 Green Pepper, large dice
- 1 Red Pepper, large dice
- 6 to 8 Whole Garlic cloves
- ½ cup Dark Brown Sugar
- 2 cups Tomatoes chopped
- 2 tablespoons Thyme, Oregano and Rosemary chopped and mixed together
- 2 tablespoons Chipotle Chilies in Adobo Sauce
- ¼ cup Maple or an aged Balsamic Vinegar
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Mustard
- 3 to 4 cups Beef Stock
- ¼ teaspoon Liquid Smoke
- ½ cup Maple Bourbon
Instructions
- Preheat Oven to 375°F/190°C
- Pat ribs dry and dredge them in seasoned flour. In a frying pan, heat some clarified butter (or olive oil if you do not have the butter) and sear the ribs until golden brown. Remove from the pot and reserve.
- In an oven proof pot, add some galic olive oil when hot add the chopped onions and sweat them for 5 minutes until a golden brown. Add the leeks, celery and all the peppers and sweat for 2 minutes. Add the jalapeno chili peppers, garlic and when fragrant add all the remaining ingredients except the liquid smoke and the Bourbon.
- Add the Ribs and cook for about 2 ½ to 3 hours or until a fork tender. Add the liquid smoke and the Bourbon and adjust seasoning.
Notes
For the Garlic Olive Oil - click here
For the Maple Balsamic Vinegar - click here
For the Chipotle Chilies in Adobo Sauce - click here
For the Dutch Oven - click here
For the Non-Stick Fry Pan - click here
For the Clarified Butter - click here
For the BBQ Sauce - click here
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