Apple Cider Bourbon Short Ribs

Ingredients

• 2.5 lb bone-in beef short ribs
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1.5 tbsp oil
• 1 each onion, cut into wedges
• 1 each carrot, chopped
• 3 each garlic cloves, minced
• 1.5 tbsp tomato paste
• 0.5 cup bourbon
• 1 cup apple cider
• 1.5 cup beef stock
• 1.5 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp maple syrup
• 2 each rosemary sprigs
• 3 each thyme sprigs (3 to 4)
• 1 each bay leaf
• 1 tbsp butter

Instructions

1. 1

   Heat the oven to 325°F. Pat the ribs dry, then season them with the salt and pepper.

2. 2

   Heat the oil in a Dutch oven over medium-high heat. Sear the ribs 3 to 4 minutes per side until deeply browned, then set them aside.

   3 min
3. 3

   Lower the heat to medium. Cook the onion and carrot for 5 to 6 minutes. Add the garlic and tomato paste and cook 1 to 2 minutes, until the paste darkens slightly.

   5 min
4. 4

   Pour in the bourbon, scrape up the browned bits and simmer for 2 to 3 minutes.

   2 min
5. 5

   Add the cider, stock, Worcestershire, Dijon, maple syrup, rosemary, thyme and bay leaf. Return the ribs bone side down. The liquid should come about halfway to two thirds of the way up the ribs.

6. 6

   Cover and braise in the oven for 2 3/4 to 3 1/4 hours, until the meat is fall-apart tender.

   4 hr
7. 7

   Lift out the ribs and herbs. Skim the excess fat off the liquid, then simmer it uncovered for 10 to 15 minutes until it's reduced and glossy.

   10 min
8. 8

   Turn off the heat and stir in the butter. Return the ribs and spoon the sauce all over them.

9. 9

   Serve over brown butter mashed potatoes.