Bourbon Glazed Short Rib Recipe
slow braised short rib, stout gravy, with two sides
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Ingredients
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Beef
Marinade
Gravy
Sides
Method
Preparation of Marinade
- 1
Make the Marinade
In a mixing bowl, combine bourbon, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Whisk until the sugar is dissolved.
- 2
Marinate the Short Ribs
Place the short ribs in a large resealable bag or a baking dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight.
Braising
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
Sear the Short Ribs
In a large oven-safe pot, heat a tablespoon of oil over medium-high heat. Remove short ribs from the marinade (reserve the marinade) and sear them for about 3-4 minutes on each side until browned. Remove the ribs and set aside.
- 5
- 6
Add Marinade and Broth
Pour in the reserved marinade, beef broth, and stout beer. Stir well to combine.
- 7
Gravy Preparation
- 8
Make the Gravy
After braising, remove the short ribs from the pot and set aside. Strain the braising liquid into a saucepan. In a small bowl, mix flour with a bit of water to create a slurry. Whisk this slurry into the strained liquid and heat over medium until it thickens.
Sides Preparation
- 9
- 10
Sauté Green Beans
In a skillet, add a tablespoon of olive oil and heat over medium. Add trimmed green beans and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper.
Serving
- 11
Plate the Dish
Serve the braised short ribs topped with the stout gravy, alongside a generous helping of mashed potatoes and sautéed green beans.