We did these excellent Bourbon Beef Short Ribs over the weekend, so I could share them with you today. I have used beef short ribs in a number of dishes over the years with good results, and I have been talking about it being time to do it again but different. These beef short ribs are making the scene in some of the more high end restaurants around the country, and it’s no wonder. The flavor, meatiness and ease of preparation make them just the thing to move your family meal to a new level.
This past weekend Michelle and I had to make a trip up to Athens, GA (Go Dawgs), and when we are there the Fresh Market is one of the places we like to stop by. Their selection is great, and we have never come away with any thing that was not top notch. These ribs are a good example, thick meaty and HUGE. We picked up 2.5 lbs of beef short ribs, a couple of bunches of broccolini and headed home. So with just a few spices and a bourbon based marinade for the beef short ribs, our evening meal was on it’s way.
To start, I put together a simple marinade with a little Jim Beam some red cayenne pepper, brown sugar and a touch of cumin. Then, put the short ribs and the marinade in a ziploc bag to sit in the refrigerator for about 4 hours. You can marinade this over night if you want, but I wouldn’t leave them in much longer.
When it came time to start dinner, I heated some canola oil in a one of my larger pots (see below). I “dredged” the short ribs through an all-purpose flour mix that had a little more cayenne pepper, fresh black pepper, and a couple of pinches of kosher salt, put the meat in this very hot pot and browned it for about 5 to 10 minutes. Then, I removed the short ribs to a plate and set aside to add back.
Next, your going to add the onions, carrots, celery, and some sliced baby bella mushrooms to the pot and saute them until the onions are translucent, stirring constantly to keep it all from burning. When your satisfied the onions are done, add in a couple of minced garlic cloves and cook for another 5 minutes. Then, you will add in the remaining ingredients and the short ribs. Simmer on the stove for about 30 minutes. Then, move it to the oven set at 350° for another hour. And this is what you’ll end up with, a wonderful meal that is now officially Connor approved…..(more on this later.)
Bourbon Beef Short Ribs for Man Food Mondays
- 1 cup Jim Beam bourbon
- 1 teaspoon cayenne pepper
- 1 bay leaf
- 2 medium lemons juiced
- 2 tablespoons apple cider vinegar
- up to 1/4 teaspoon cumin
- 1 tablespoon brown sugar
- 2.5 pounds beef short ribs
- 1.5 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 3 tablespoons canola oil for frying
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 cup poblano pepper, diced
- 16 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 14 ounce can diced tomatoes and green chilies (I used Rotel.)
- 4 tablespoons tomato paste
- 3 cups beef stock
- Whisk together the marinade ingredients and place in a plastic zipper bag with the beef short ribs. Place in refrigerator for 30 minutes or up to overnight..
- Put together the first 4 ingredients (flour cayenne pepper dried oregano and dried thyme ) on a shallow plate.
- Heat canola oil until just before smoking in a large pot.
- Remove beef short ribs from marinade, reserve marinade, and dredge the beef short ribs in the flour mixture, making sure to cover all sides.
- Add beef short ribs to hot oil and brown on all sides. If your pot is too small brown in batches.
- Once done, set aside.
- Add the onions, carrots, celery, poblano pepper, and mushrooms to the pot and saute until onions are translucent.
- Add the garlic and saute for 2 to 3 minutes more.
- Add the reserved marinade (with the bay leaf) and cook for 5 minutes.
- Add the beef stock to the pot along with the tomato paste, tomatoes and green chilies.
- Return the beef short ribs to the pot and simmer on the stove top for 20 to 30 minutes.
- Move the pot to a preheated 350°oven for 1 hour.
- Once done, remove the beef short ribs from the pot and with a hand blender, puree the liquids to make a gravy.
This was a great tasting meal. We served it with mashed potatoes and some brocolini sauteed in butter and lemon juice. It’s a little involved but well worth the effort.
As I said, this recipe is Connor approved.
Our sneaky little boy stole the last beef rib when he was conning Michelle into giving him a hug after dinner……He did not get the rib bone, but the rib meat was gone before we could move fast enough. He will be a effective leftover disposal unit 🙂
So, Connor and I will return next week with something new to share, just not with Connor!
Take care and be safe.