Bourbon Braised Short Ribs

Bourbon braised short ribs served over penne with a bourbon mushroom cream sauce (This is as close as I can remember to what I made)

  • 6 meaty beef short ribs; about 2 pounds
  • 4 cups beef stock
  • 1 cup good bourbon
  • Flour for dredging
  • 2 tablespoons extra virgin olive oil
  • 1 diced medium onion (or shallots if going for a softer flavor)
  • 2 cups diced celery
  • 1 cup sliced mushrooms (more to taste if desired)
  • 1 tablespoon minced garlic
  • 1 tablespoons fresh thyme (chopped), plus 4 sprigs fresh thyme
  • kosher salt
  • black pepper
  • 1 cup heavy cream
  • 1 lb¬†penne, or any good thick pasta

Preheat oven to 200 degrees

Heat dutch oven on stove over med-high heat.

Dredge short ribs in flour, and brown in oil in dutch oven. Only do a couple at a time so they aren’t crowded.

Once they are all browned, reduce heat to medium low and sweat onions and celery with salt, then add garlic and mushrooms. Cook until garlic is smelling awesome (not burnt).

Pour in the bourbon and scrape up all of the browned bits from the bottom of the pot (If you are using my cast iron, do not use a metal utensil or I will hunt you down and stab you with it).

Bump heat to med-high and bring to a boil.

Add beef broth and chopped thyme.

Place short ribs in pot. You want them sitting in the liquid, but not completely submerged. Add more beef broth if needed.

Put on the lid and put the dutch oven in the 200 degree oven for at least 4-6 hours, I wouldn’t go more than 8, but I haven’t tried, so that test is up to you.

When you get it out of the oven, the meat should be falling of the bone. Let it cool down for a few hours until the fat has solidified on top, then scoop off the fat.

At this point heat the pot back up on the stove over medium heat.

Once heated, remove short ribs and boil to reduce liquid to thick, sauce-like consitency (thicker than you need, keeping in mind that you are going to be adding cream to it).

While you wait, cook pasta according to directions.

When pasta is close to done, and sauce is thick, add heavy cream to bourbon sauce, adjust spices as desired, then mix in drained pasta.

Serve short ribs over pasta.