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Beef Short Ribs Recipe - Bourbon BBQ
This recipe was created with BBQ in mind. When you make my BBQ sauce you'll understand why. Without lighting up the grill you can still be in the spirit of the outdoors and enjoy deliciously tender Beef short ribs. Big Mise-En-Place (being prepared and organized) but worth every effort!
Recipe Video
Recipe 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
Recipe 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.
You can find the items below used in making this dish at our online store!
Notes
To learn How to Make Clarified Butter - click here
For the BBQ Sauce Recipe - click here
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This is undoubtedly the most delicious short rib recipe I’ve ever had. We shared it with our neighbor across the street and can’t wait to serve it to our friends and family members in our home. I would not change a thing. My husband and I both enjoy watching your videos and trying out your techniques and recipes.
So Chef, its hard to find maple flavored bourbon but I found some honey flavored and added some real maple syrup. The flavor of the Chipotle Chilies in Adobo Sauce adds just the right amount of heat, I did use a bit more. After using the blender it all came together Best short ribs I made so far. I am beginning to understand your choice of ingredients is the key to your dishes. This like the 15th recipe I have tried in the last 2 months many thanks to you and your candid humor. Keep it up and do tell others. You are much better than the Foodie shows who humiliate people for ratings. Cooking has to be fun.