Bourbon-braised Short Rib Recipe

Prepare and Season the Ribs

Preheat the oven to 325°F (160°C). Season the beef short ribs with salt and black pepper on all sides.

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides. Remove from the pot and set aside.

Sauté Vegetables

In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Deglaze and Braise

Pour in the bourbon to deglaze the pot, scraping any browned bits from the bottom. Return the short ribs to the pot, add the beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours until tender.

Cook the Potatoes

In a large pot, add the peeled and cubed potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.

Mash and Mix

Add goat cheese, butter, milk, salt, and black pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Sauté Broccolini

In a skillet, heat olive oil over medium heat. Add the broccolini and sauté for about 3-4 minutes until tender. Add minced garlic and sauté for another minute. Season with salt and pepper to taste.

Cook the Bacon

In a medium saucepan over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.

Prepare the Jam

In the same saucepan, add the finely diced onion and cook until softened. Stir in the sorghum syrup, apple cider vinegar, and black pepper. Simmer for about 10 minutes until thickened.

Combine

Return the cooked bacon to the saucepan and mix well. Cook for an additional 5 minutes, stirring frequently.

Prep the Onions

Soak the thinly sliced onions in buttermilk for at least 30 minutes.

Coat and Fry

In a bowl, mix flour, salt, and black pepper. Dredge the soaked onions in the flour mixture. In a large skillet, heat vegetable oil over medium-high heat. Fry the onions in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.