Bourbon-braised beef short ribs
Bone-in short ribs slowly oven-braised in a reduced bourbon and maple sauce, with tender shallots and carrots.
Active time40 min
Cooking4 h
Total4 h 30 minResting : 10 min
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Ingredients
- 5 fresh thyme sprigs
- 2 medium carrots
- 6 medium shallots
- 6 garlic cloves
- 1400 g meaty bone-in English-cut beef short ribs
- 720 ml ready-to-use beef stock
- 50 g tomato paste
- 30 ml olive oil
- 45 ml Worcestershire sauce
- 8 g fine salt
- 30 ml pure maple syrup
- 300 ml bourbon
Preparation
Preheat the conventional oven to 180 °C. Peel and halve the shallots. Peel the carrots and cut into thick rounds. Peel and chop the garlic, then wash the thyme. Pat the meat dry and season with 6 g salt. Heat 15 ml oil in a casserole and brown the ribs on all sides in batches, about 20 min in total. Set aside on a platter.
5 fresh thyme sprigs2 medium carrots6 medium shallots6 garlic cloves1400 g meaty bone-in English-cut beef short ribs30 ml olive oil8 g fine salt- oven
- knife
- chopping board
- peeler
- kitchen paper
- casserole with lid
- tongs
- platter
Add the remaining 15 ml oil to the casserole. Cook the shallots and carrots with the remaining 2 g salt for about 5 min, until starting to colour. Add the garlic and stir for 1 min. Stir in the tomato paste and Worcestershire sauce and cook for another 1 min. Move the casserole off the heat, pour in the bourbon and maple syrup, then return to medium heat. Scrape up the browned bits and simmer for about 4 min, until the liquid has reduced by half.
50 g tomato paste45 ml Worcestershire sauce30 ml pure maple syrup300 ml bourbon- casserole
- spoon
Return the ribs and their juices to the casserole. Pour in all the stock and add the thyme. The liquid should come about halfway up the ribs. Bring to a simmer, cover and bake for about 150–180 min. Check from 120 min and carefully turn the pieces in the sauce. The meat is ready when a fork slides in without resistance and it pulls easily from the bone.
720 ml ready-to-use beef stock- casserole with lid
- oven
- tongs
- fork
Remove the casserole from the oven and let the meat rest in its sauce off the heat for 10 min. Remove the thyme sprigs. Serve the ribs with the carrots, shallots and sauce.
- casserole
- tongs
- spoon
Allergens
- Celery
- Fish
Composition to check for: Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration