Berghoff Bourbon Short Ribs Food

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.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

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.

BOURBON BARBECUE PORK RIBS

Steps:

• Preheat oven to 290 degrees F.
• Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone. Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.
• Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.
• Combine sauce ingredients in a bowl and whisk well to combine. Reserve.

RED WINE-BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
• Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
• Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
• Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.