Bourbon Barbecue Short Ribs
Bourbon Barbecue Short Ribs are one of our favorite fall dinners. I start this dinner by braising tender, saucy beef short ribs with a Bourbon Barbecue Sauce. Then, I serve the ribs over creamy grits. We like this dish for several reasons. First of all, I like that I can make these ribs ahead of time. I like to make them a day, or even two days, ahead of time. Secondly, I like that I can easily reheat the ribs on the stove, or in the microwave, or in the oven. Thirdly, I like that I can freeze any leftover ribs and use them to make tacos, nachos, quesadillas, or sandwiches. And, lastly, we all love the tender beef, creamy grits, and rich Bourbon Barbecue Sauce.
The Equipment I Used
- A Dutch Oven- I like to make my ribs in an enameled cast iron Dutch oven. But you can bake your ribs in any oven proof pot, pan, or casserole dish. It just needs to have a tight-fitting lid or be covered with foil.
The Ingredients Needed for Bourbon Barbecue Short Ribs
- Beef Short Ribs- You’ll need about three pounds of them.
- Apple Cider- Using fresh apple cider adds great fall flavor to these ribs.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Bourbon- Bourbon adds great flavor to these ribs. But you can just omit this, if you like, the dish will taste great.
- Ketchup- I use Heinz organic ketchup for the barbecue sauce, but you can just use your favorite ketchup.
How I Made my Beef Ribs
- First, I browned the ribs. Browning the ribs well helps the whole dish develop great flavor.
- Then, I added the rest of the braising ingredients and baked the ribs until they were falling apart.
- Finally, I served the ribs over the creamy grits.
If you like tender beef short ribs, you need to try these amazing Bourbon Barbecue Short Ribs.
Bourbon Barbecue Short Ribs
Short Ribs braised in a Bourbon Barbecue Sauce. Served with creamy grits.
Ingredients
For the Braised Short Ribs:
- 3 pounds beef short ribs
- ½ cup all- purpose flour
- 2 tbsp. olive oil
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 cup minced onions (for the barbecue sauce)
- 2 tbsp. minced garlic (for the barbecue sauce)
- ¼ cup bourbon
- 2 tbsp. each honey and Worcestershire sauce and rice wine vinegar
- 1 tsp. soy sauce
- ¾ cup ketchup
- 6 large carrots, peeled and halved
- 1 large shallot, chopped
- 2 cups onion, chopped
- 6 cloves garlic, chopped
- 1 cup celery, sliced
- ¾ cups apple cider
- 1¾ cups chicken stock
- 4 sprigs fresh thyme
- 1 dried bay leaf
For the Creamy Grits:
- 2 cups each whole milk and water
- 1½ tsp. kosher salt
- 1 cup white corn dips
- 2 tbsp. butter
Instructions
- Preheat the oven to 325 degrees.
- Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over with flour.
- Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
- Also, make the Bourbon Barbecue Sauce: Melt the butter in a three-quart saucepan, and cook the minced onions and garlic until softened. Then add the bourbon, honey, Worcestershire sauce, ketchup, soy sauce, rice vinegar, and a half teaspoon of black pepper. Simmer for 20 minutes and then set it aside.
- Then, continue with the short ribs: Add the onions, carrots, shallots, garlic, and celery to the pot you browned the short ribs in and cook them for five minutes. Then, add the cider and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf, the bourbon barbecue sauce and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
- If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
- While the ribs bake, make the Creamy Grits: In a Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter.
- Serve the ribs and carrots along the gravy and creamy grits.
Nutrition
Calories: 590kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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