Berghoff Bourbon Short Ribs Recipes

MAPLE BOURBON BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325°F (165°C).
• Pat the short ribs dry and season them generously with salt and pepper. Add olive oil to a large, oven safe Dutch oven and place on medium-high heat. Working in batches, add the short ribs and sear until browned on all sides, 4 to 5 minutes per side. Transfer to a plate and repeat until all short ribs have been browned.
• Reduce the heat to medium and add the onion to the pan with the short rib drippings. Cook, stirring occasionally, until softened, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add the bourbon and maple syrup and scrape the bottom of the pan to deglaze any stuck bits off the bottom surface. Continue to cook until the liquid is reduced by half, approximately 3 to 4 minutes.
• Stir in the broth, thyme, tomato paste, and Worcestershire sauce. Place the short ribs down in the sauce until almost completely covered by the liquid. Add more water or broth if needed to cover the ribs.
• Increase the heat to medium-high and bring the mixture to a boil. Cover and transfer the Dutch Oven to the preheated oven. Cook stirring every 45 minutes until the ribs are fall apart tender, approximately 2.5-3 hours. Carefully transfer the ribs to a serving platter and cover loosely with aluminum foil and let them rest for at least 10 minutes.
• While the short ribs are resting make the glaze by combining the maple syrup and Worcestershire sauce in a small saucepan and bring to a boil. Cook, stirring frequently until the mixture is reduced to a thick glaze, approximately 5 minutes. Season with salt and pepper to taste.

SHORT RIB BOURGUIGNONNE

Steps:

• Preheat oven to 350 to 375 degrees F.
• Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.
• In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.

EASY BBQ SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

BOURBON-BBQ GLAZED BABY BACK RIBS

Steps:

• Combine all the ingredients for the dry rub in a small bowl and mix together well.
• Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
• Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
• Place the wrapped ribs in the fridge to marinate for 2 hours.
• Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
• Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
• Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
• Cut the ribs into individual pieces and serve with extra sauce.

JANE'S BARBECUED SHORT RIBS

Steps:

• Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
• Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

BERGHOFF BOURBON SHORT RIBS

Steps:

• Method (1) Preheat oven to 350°F. Rinse ribs in cold water, pat dry. Place in a large roasting pan and season wirh salt and pepper. Add enough stock to cover ribs completely. Stir in 2 cups bourbon and bouillon cubes. (2) Cover pan tightly with foil and roast for 3 hours, or until very tender. (3) Remove from the oven and remove the ribs from the braising liquid; keep ribs warm. (4) Skim off and discard fat from braising liquid and, over high heat, reduce the liquid to 1 to 1 1/2 cups, 35 to 40 minutes. Stir in the barbecue sauce and 1/2 cup of reserved bourbon and mix well. Heat to a boil, remove from heat, and set aside. (5) Brush each rib with olive oil, and grill to heat completely through and brown slightly. (6) Brush with the barbecue sauce mixture and grill over low heat until well caramelized, brushing with extra barbecue sauce as needed. Don'tallow to char or burn. Serve with potato salad, roasted corn on the cob and steamed green beans.