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Whiskey Braised Short Ribs

Derek Jacobson

For Dinner ( Beef, Potatoes )


Published on

45 minutes to prepare and 210 minutes to cook

Serves 4


A great dish to just let 'go' on a Sunday when you want to cook for a group of people something that tastes a lot harder than it really was to make. Plan to prep, even better made the day before and then reheated.


• ½ cup of Bourbon or American Whiskey
• 4 lbs of Beef Short ribs
• 2 medium carrots, peeled and chopped
• 3 leaks, minced (white and light green parts only)
• 4 green onions, white and light green portion only, minced
• 2 tablespoons of light soy sauce
• 2 star anise
• 1 white onion, chopped
• 5 red potatoes, washed (but not peeled), quartered
• 2 tablespoons of tomato paste
• 3 roma tomatoes, diced
• Extra virgin olive oil
• 3 tablespoons of sea salt
• ½ cup Szechuan peppercorns
• 1 tablespoon of coriander seeds
• 4 cloves of garlic, smashed
• Beef broth (up to four cups)


• Preheat the oven to 325 degrees
• Begin by preparing the peppercorns and salt. Take a medium fry pan and heat it over medium high heat. Add the sea salt, coriander seeds and peppercorns, toasting them for about 2 minutes until extremely fragrant. Remove from heat and then transfer the mixture to a mortar and pestle.
• Grind the mixture together to make a fragrant rub, season the sides of the short ribs with the rub
• Using the same skillet, brown and sear the short ribs over medium high heat (about 3 minutes per side), don’t overcrowed the pan as it will end up steaming the food. Cook in batches and set aside each batch when browned
• Add the short ribs to a roasting pan so that they take up no more than 2/3 of the pan space, use more than one pan if necessary.
• Add the remaining ingredients, starting with the bourbon (note, if you are using more than one pan, you’ll need a ¼ cup per pan). Add just enough beef broth to nearly come to the top of the ribs, but not cover them
• Add the roasting pan to the center of the middle shelf in your oven and allow it to braise for 3.5 hours, basting the meat every hour and turning them over half way through.
• Strain the liquid from the pan into a large bowl, keep the meat, vegetables and potatoes together in a separate bowl
• Add the liquid back to the pan and heat over medium high heat to reduce the liquid by 1/3 (about 15 to 20 minutes)
• Add the ribs and vegetables back to the pan, reduce heat and allow to simmer for another five minutes
• Serve at any time.
• Note, if you strain this a second time and reduce the sauce further, the flavor will become ever better. You can also refrigerate this overnight (covered with plastic wrap) and just warm it in the oven, it’s better the second day)


Suggested Wine Pairing
This is a dish that rich, flavorful and can handle just about any hearty red. I like Merlot or fruitier wines because Cabernets can be too dry for this braise. Try an Argentinean Malbec if you want something new.


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