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BBQ Bourbon Short Ribs

Servings 4 - 6 Servings


  • 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


  • 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.


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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