Bourbon Barbecue Short Ribs

Short Ribs braised in a Bourbon Barbecue Sauce. Served with creamy grits.

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Prep Time 30

Cook Time 2 45

Total Time 3 15

Course Main Course

Cuisine American, Southern

Servings

Calories 590 kcal

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

Keyword beef