Braised Beef Ribs in Bourbon Barbecue Sauce
I got the idea of this recipe when we dined in at Ms Clawdy several months ago, it was one of our orders and we really loved it, I just hope we got a bigger serving as we really enjoyed it and it was not enough. Anyways enough with that rant because now I can enjoy as much as I can as we are making it at home based my memory of how the dish tasted like so I must tell you this is not the original recipe but it comes really close and its well suited for our taste.
So what I did here is I slowly braised some beef short ribs in bourbon and wine with herbs and spices.
- 2 kg beef short ribs
- 4 cups beef stock
- ½ cup barbecue sauce
- 1 cup dry red wine (Cabernet Sauvignon)
- 1 cup bourbon
- 2 tbsp tomato paste
- 1 onion, chopped
- 1 carrots, roughly chopped
- 1 celery stick, roughly chopped
- 2 pcs bay leaves
- ½ tsp dried thyme
- freshly ground pepper
- Generously rub salt and pepper on your short ribs. Set it aside.
- In a large Dutch oven add a small amount of oil then sear short ribs on all sides in high heat. Remove short ribs from skillet.
- In the same Dutch oven add oil if needed, place heat on medium then sauté onions, carrots and celery.
- Add tomato paste and cook for a minute until fragrant.
- Add wine and bourbon then let it boil until reduced in half.
- Add the beef stock, bay leaves, thyme and the seared beef, bring to a boil. Cover Dutch oven then place in a 140C preheated oven and cook for 1½ hours.
- Check liquid level, add small amount of water if necessary. Add the barbecue sauce and remove the bay leaves and carrots. Cook for 1 more hour or until beef is fork tender.
- Remove Dutch oven let it cool then separate the meat with the sauce. Place Dutch oven on the stove top and further reduce sauce if needed. Pour sauce over the top of the ribs then serve.