bourbon caramel, roasted mushroom, fourme d'ambert, smashed potatoes

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

Prepare the short ribs

In the same pot, add carrots, celery, onion, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté vegetables

Pour in the bourbon and scrape the bottom of the pot to deglaze. Bring to a simmer and cook for about 3 minutes.

Deglaze with bourbon

Add the beef broth, brown sugar, and thyme to the pot. Stir to combine.

Add broth and sugar

Return the short ribs to the pot, bring to a boil, then reduce to a simmer. Cover and let braise for 2.5 to 3 hours, until the meat is tender.

Braise the ribs

In the last 30 minutes of cooking, add the quartered mushrooms to the pot.

Add mushrooms

While the ribs are braising, boil the cubed potatoes in salted water until tender. Drain and return to the pot. Add butter and milk, then mash until smooth.

Prepare smashed potatoes

Once the ribs are tender, remove them from the pot and strain the sauce if desired. Plate the smashed potatoes topped with short ribs and mushrooms, and sprinkle with crumbled Fourme d'Ambert cheese.

Serve

Bone-in beef short ribs

Salt

Black pepper

Olive oil

Carrots, chopped

Celery, chopped

Onion, diced

Garlic, minced

Beef broth

Bourbon

Brown sugar

Fresh thyme

Mushrooms, quartered

Fourme d'Ambert cheese, crumbled

Potatoes, peeled and cubed

Butter

Milk

Braised Short Rib

Make Braised Short Rib Recipe in just 4h . bourbon caramel, roasted mushroom, fourme d'ambert, smashed potatoes

Braised Short Rib Recipe

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